Gluten Free Sweet and Spicy SunButter And Carrot Hummus

1/2 pound carrots, peeled and chopped

1 (15-ounce) can garbanzo beans, drained and liquid reserved

1/4 cup SunButter, any smooth variety

5 tablespoons olive oil, divided

1 tablespoon honey

2 teaspoons lemon juice

1 teaspoon ground cumin

1/2 teaspoon kosher or fine sea salt

1/4 teaspoon freshly ground black pepper

1/4 to 1/2 teaspoon chipotle chili powder (or you can use a little of the sauce from some chipotle in adobo sauce)

1 chipotle in adobo sauce pepper, finely minced

1 tablespoon fresh mint leaves, minced

1. Put the carrots in a small pot with cold water.
2. Bring to a boil and let boil until the carrots are tender, about 10 minutes.
3. Place the carrots in a food processor along with the garbanzo beans (reserve a few of the garbanzo beans for garnish, if desired), SunButter, 4 tablespoons olive oil, honey, lemon juice, cumin, salt, pepper, and chipotle chili powder.
4. Process until smooth, adding some of the reserved garbanzo bean liquid until the proper texture is achieved (I used 4 tablespoons).
5. Place in a serving bowl, cover with plastic wrap, and refrigerate until ready to serve (can be served right away).
6. 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.