Smokey Chipotle Hummus Recipe

Well, after having an opportunity to share my homemade hummus with friends tonight, the recipe shall enter blogland!
You can find the original recipe here but I altered it slightly. So below is the hummus I served.

First Tahini

Roast some sesame seeds in a 350 degree oven, shaking frequently, until they are fragrant (about 8 to 10 minutes). Process seeds with vegetable oil (I think olive oil would be okay too) until it forms a paste. You're done. I'm serious. Done....

Smokey Chipotle Hummus

2 cans of garbanzo beans/chick peas drained
1/2 cup water
1/4 cup tahini
4 tbs lemon juice
2 tablespoons olive oil (my tahini was too liquidy, so I left this out)
2 whole chipotle peppers (in adobo sauce)
3 large garlic cloves
1 1/2 tsp of ground cumin (I just threw some in there)
1 (7 oz) jar of roasted red pepper drained (I couldn't find a 7oz jar, so had a 12oz jar that had ONE pepper in it - so I put in half)
6 sun dried tomatoes packed in oil (again, couldn't find them in oil, just added 'em dry)
1/2 cup fresh cilantro (I just used some off my plant, no clue how much but the flavor was there since some stems had seed pods on them)
salt and pepper to taste

In a food processor blend the garbanzo beans, tahini, water, lemon juice, olive oil, chipotle peppers, cumin and garlic until smooth. Add remaining ingredients and pulse until roughly chopped.

Disclaimer: I made the full recipe, and this is a LOT of hummus. I would definitely recommend paring it down unless you plan on eating it for lunch every day for two weeks. =) Enjoy!!