Heat the olive oil in a large soup pot. Add the onions, carrots, and garlic. Cook for 5 minutes or until the veggies are beginning to brown.
Add 1/4 cup broth to the pot and stir scraping up any brown bits. Cook for a minute or so to reduce slightly.
Add 3-1/2 cups of stock, the allspice, and chipotle powder to the pot and bring to a boil. Reduce heat to a simmer, cover and cook for 10 - 15 minutes.
While the stock simmers, blanch the broccoli. Dump the broccoli into a pot of salted boiling water and cook for 2 minutes. Immediately remove the broccoli and submerge in a bowl of ice water. Drain well and set aside.
Once the stock mixture starts smelling wonderful, add the evaporated milk and the buttermilk. Shake together the remaining 1/4 cup of stock and the flour. Slowly pour it into the soup stirring constantly. Continue to stir until it thickens.
Add the broccoli, corn, Worcestershire Sauce and Chipotle Tabasco. Cook for several minutes.
Over low heat, stir in the cheese, continuing to stir until it is melted. Give it a taste and adjust any seasoning. Serve.
Place the chickpeas, garlic, lemon juice, water, tahini, and olive oil in the bowl of the processor. Pulse until everything is combined, then process steadily until the hummus is as smooth as you like.
Add the measured amounts of cumin, smoked paprika, and chipotle sauce. Process long enough for the spices to be incorporated.
Taste and add salt and pepper to your taste. Process again.
Taste and add more of the seasonings to you preference.
Chill for at least several hours. Serve with home baked salted tortilla or pita chips. It is also good with fresh vegetables.