the poverty luxe kitchen vol. 20: black bean chipotle hummus.

for the (wait for it...) twentieth edition of the poverty luxe kitchen, i have a very, very special recipe for you: the black bean chipotle hummus that i have been meaning to post on here for literally an entire year. yeah... obviously im really on top of things. but better late than never, right? 
right. 
because this hummus is awesome. i mean, not to toot my own horn or anything and we all know that hummus in general is awesome, but this goes beyond regular hummus into fancy-six-dollar-for-a-tiny-thing-at-the-farmers-market-why-cant-i-make-this-at-home hummus territory. except, that you can totally make it at home and a huge batch costs less than the little 8 ounce tub you buy at the farmers market. oh, and its totally easy. 
are you ready to get started with the recipe? here we go: 
black bean chipotle hummus.  (serves 6-8)
heres what you need: 
4-5 cloves garlic 1/4 cup olive oil 1 can (or two cups cooked) garbanzo beans 1 can (or two cups cooked) black beans 3 tablespoons lime juice 2-3 chipotle peppers in adobo sauce (save the rest to make chipotle aioli!) heres what you do: 
finely chop garlic and place in a small dish with the olive oil and let it sit for 15-20 minutes. 
in the bowl of your food processor, combine the oil and garlic with the remaining ingredients and pulse until smooth. if the hummus is too thick, add water one tablespoon at a time until it reaches your desired consistency.  transfer hummus from food processor to an airtight container and store for up to a week in the fridge. 
im a big fan of eating hummus with carrot sticks and cucumber slices, how do you like to eat it?