1(15-ounce) cangarbanzo beansdrained and liquid reserved
¼cupcreamy or no-stir Sunbutter
½teaspoonkosher or fine sea salt
¼teaspoonfreshly ground black pepper
¼-½teaspoonchipotle chili powderor you can use a little of the sauce from some chipotle in adobo sauce
1chipotle pepper in adobo saucefinely minced
1tablespoonfresh mint leavesminced
Put the carrots in a small pot with cold water. Bring to a boil and let boil until the carrots are tender, about 10 minutes. Reserve a few of the garbanzo beans for garnish, if desired.
Place the carrots in a food processor along with the garbanzo beans, Sunbutter, 4 tablespoons olive oil, honey, lemon juice, cumin, salt, pepper, and chipotle chili powder. Process until smooth, adding some of the reserved garbanzo bean liquid until the proper texture is achieved (I used 4 tablespoons). Place in a serving bowl, cover with plastic wrap, and refrigerate until ready to serve (can be served right away).
In a small bowl, combine 1 tablespoon olive oil, the reserved garbanzo beans, the chipotle pepper, and mint. Garnish the hummus with the mixture and serve.