Chipotle Hummus is a great example of the marriage of Middle Eastern and Mexican cuisines. A bit spicier than regular hummus, it has a lovely red color. If you are offering appetizers to guests, why not make two versions of hummus - Chipotle Hummus and regular? This can also be served as a side dish with grilled chicken or other Middle eastern recipes. (See link at the end of this article).

Chipotle Hummus
Makes 1 1/2 cups

3 cloves garlic, peeled
1 1 oz. can of garbanzos, drained (reserve liquid)
1 small can chipotle chilies in adobo sauce
1 1/2 tablespoons tahini (sesame paste)
Juice of 1/2 lime
1 small bunch fresh cilantro leaves, coarsely chopped
1 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
salt and freshly ground black pepper

Finely mince the garlic. Put in a food processor or blender with the garbanzo beans, 2 whole chipotles, 1 tablespoon of the adobo sauce, tahini, lime juice, cilantro, and spices. Puree until smooth, adding the reserved garbanzo bean liquid if needed to make a smooth paste. Adjust seasoning to taste.
Can be served with pita brad, flour tortillas, tortilla chips, crudites, etc.

Garbanzo Cake
Serves 6

Somewhat reminiscent of carrot cake this makes a rich dessert!

2 10. oz. cans garbanzo beans
4 eggs
1 cup white sugar
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 orange

Preheat the oven to 350F.
Drain the garbanzo beans and gently rub them to remove the skins. ( After rubbing them, rinse in cold water and the skins will float to the top.) Puree the peeled chickpeas in a blender or food processor. Beat the eggs. Grate the zest and squeeze the orange. Add the beaten eggs, orange zest and juice, along with the sugar, baking powder, and cinnamon, to the garbanzo bean puree.
Grease a 1 lb. loaf pan and line with parchment. Pour in the cake mixture and bake about 1 1/2 hours. Remove the cake from the oven and let stand about 10 minutes before removing from the pan.
This can be topped with a light dusting of powdered sugar and/or served with whipped cream.