In food processor fitted with metal blade, place chickpeas, spinach and peas; pulse until very finely chopped. Add lemon juice, garlic, cumin, and Adobo; pulse until well combined.
Add 1/2 cup extra virgin olive oil; pulse until very smooth. Add parsley, chives and basil; pulse until finely chopped but not completely incorporated. (Hummus can be covered tightly and refrigerated for up to 5 days.)
Before serving, spread hummus in wide, shallow platter. Using back of spoon, create large swirls on surface. Drizzle with remaining extra virgin olive oil. Garnish with additional parsley, chives and basil. Serve with plantain chips (if using), and veggie sticks.
Note: Hummus can also be used as a spread on sandwiches or as a dressing for pasta salads. Alternatively, smear over grilled chicken and sprinkle with chopped nuts.