Southwestern Hummus Topped with Black Bean and Corn Salsa

Ingredients

• FOR THE SOUTHWESTERN HUMMUS:
• 2 cans (15 Oz. Size) Garbanzo Beans, Drained And Reserve Liquid
• 1-½ teaspoon Kosher Salt
• 2 teaspoons Minced Garlic (for 2 Teaspoons You'll Need About 4 Cloves)
• ½ cups Tahani
• 1 whole Lemon, Juiced
• 1 whole Lime, Juiced
• 2 Tablespoons Liquid Reserved From The Can Of Garbanzo Beans
• ½ teaspoons Ground Cumin
• 1 whole Chipotle Chili In Adobo Sauce (from A Can), Diced
• 1 Tablespoon Adobo Sauce From The Can Of Chipotle Chilis
• ⅓ cups Cilantro, Rough Chopped
• 2 Tablespoons Olive Oil
• FOR THE CORN AND BLACK BEAN SALSA:
• 1 can (15 Oz. Size) Black Beans, Drained
• 1 cup Fresh Or Frozen (thawed) Corn
• ¾ cups Green Onion, Chopped, Tops Included
• 1 whole Red Bell Pepper, Cored, Seeds Removed, Then Diced
• 2 Tablespoons Olive Oil
• 1 Tablespoon Red Wine Vinegar
• 1 clove Garlic, Minced
• ½ teaspoons Cumin
• ½ teaspoons Dried Oregano
• ½ teaspoons Kosher Salt
• ½ teaspoons Frank's Hot Sauce
• 2 Tablespoons Minced Fresh Cilantro