Randle Browning of Waco, Texas, says that parties in her state often include Mexican-inspired dips. She chooses Tex-Mex favorites like salsa and Lemon Guacamole (page 39) and serves them in small bowls before dinner. For a football party, she uses larger bowls and plenty of tortilla chips, pita chips, and celery and carrot sticks. Her version of hummus includes chipotle peppers for a little Tex-Mex accent.

CHIPOTLE-LIME HUMMUS WITH SOUR CREAM

2 (15-ounce) cans garbanzo beans (chickpeas), drained

1 clove garlic

1 to 2 chipotle peppers from a can of chipotles in adobo sauce

¾ cup tahini

½ tablespoon salt

6 to 8 tablespoons fresh lime juice

6 to 8 tablespoons ice water

4 tablespoons sour cream, divided

¼ cup chopped fresh cilantro

Pita chips, tortilla chips, or vegetable sticks for serving

In a food processor, puree the garbanzo beans with the garlic clove. Add the chipotle peppers one at a time and taste for heat. Process until the mixture appears grainy. Add the tahini and process until the mixture has the texture of clay.

Add the salt and pulse to blend. Add the lime juice a few tablespoons at a time, pulsing between each addition. Add the ice water, a few tablespoons at a time, processing between each addition until the mixture is smooth and lighter in texture. Add 3 tablespoons of the sour cream and process until just combined. Transfer the hummus to a serving bowl.

Mix the remaining 1 tablespoon sour cream with a small amount of water (about ½ teaspoon). Drizzle the mixture over the top of the hummus. Sprinkle with the cilantro. Serve at room temperature with pita chips, tortilla chips, or vegetable sticks.

Makes 4 to 5 cups, or 16 to 20 servings

Note: Make this spread up to three days ahead and refrigerate in an airtight container. Let the spread come to room temperature before serving.