I consider any hummus that is homemade good hummus. It’s so easy to make and really blows any store-bought kind out of the water. Even the basic of recipes.

But if you want to talk about the type of hummus that will make you stop in your tracks — the kind that packs a serious punch with each bite — here she is. With the smoky and bold flavors, the kick from the chipotles, the tang of the lime, it’s way more than just good.

So give it a try, and if you’re anything like me, you’ll be spreading it on everything that crosses your path in no time — including sandwiches. Any sandwich really. Or even just between two pieces of bread, will do. You’ll see what I mean.

Chipotle Hummus with Queso Fresco

(makes about 3 cups)

• 2 (15 oz) cans garbanzo beans, drained and rinsed
• 3-4 chipotle peppers in abobo sauce
• 2 tsp of the adobo sauce
• 1/3 cup tahini sauce
• 1/3 cup olive oil
• 1/4 cup water
• 2 garlic cloves, minced
• juice of 1 lime
• 1 1/2 tsp kosher salt
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• Optional garnish: Queso Blanco
• Optional garnish: Cilantro

In large food processor blend together all ingredients, except cheese and cilantro, and process until smooth and desired consistency is reached (you may need to add a little more water). Check seasonings and top with crumbled queso blanco and cilantro. Serve with pita bread or chips, crackers, vegetables, or any other accompaniments as desired.

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