Dips : Smoky Summer Hummus

• 2 (19-ounce) cans garbanzo beans, drained and rinsed
  
• 1/3 cup water
  
• 1/4 cup lemon juice
  
• 3 tablespoons olive oil
  
• 2 tablespoons tahini
  
• 2 cloves garlic
  
• 4 teaspoons TABASCO® brand Chipotle Pepper Sauce
  
• 2 teaspoons ground cumin
  
• 1/2 teaspoon salt
  
• 1 tablespoon fresh chopped cilantro for garnish
  
• Toasted pita triangles
  
• Raw vegetables, such as baby carrots, cucumber sticks or bell pepper strips
  

Combine garbanzo beans, water, lemon juice, olive oil, tahini, garlic, TABASCO^® Chipotle Sauce, cumin and salt in food processor or blender. Transfer to serving bowl; sprinkle with chopped cilantro.

Serve spread with toasted pita triangles and raw vegetables.

Makes about 4 cups.