- 1 (16 ounce) can garbanzo beans, undrained
- 3 tablespoons lemon juice
- 2 canned chipotle peppers in adobo sauce
- 2 tablespoons olive oil
- 1 1/2 tablespoons tahini
- 2 cloves garlic, crushed
- 1/2 teaspoon salt
- Drain garbanzo beans, reserving 1/4 cup soaking liquid.
- Combine garbanzo beans, reserved liquid, lemon juice, chipotle peppers, olive oil, tahini, garlic, and salt in a blender or food processor; blend until smooth.