>> source: https://minimalistbaker.com/spicy-chipotle-hummus/
>> serves: 8
>> prep time: 5 minutes
>> cook time: 5 minutes
>> total time: 10 minutes

In a small #saucepan{}, combine the undrained @chickpeas{1%can (15-oz.)} (NOT drained) and smashed @garlic{3%cloves} (2 to 4 cloves). Bring to a boil, then reduce to a simmer for 4 to ~{5%minutes}.

NOTE: Reserve 1/2 of the chickpea liquid (aquafaba) to add in as needed while blending.

Add the other 1/2 of the chickpea liquid and the simmered chickpeas and garlic to a #food processor{} (or #blender{}) and process with @tahini{0.5%cup}, @chipotle peppers in adobo sauce{3%whole} (2 to 4 peppers), @fresh lemon juice{2.5%Tbsp} (2 to 3 Tbsp), and @sea salt{0.75%tsp} (0.5 to 1 tsp). Stream in @extra virgin olive oil{1%Tbsp} (1 to 2 Tbsp) while mixing.

Process until smooth and creamy, scraping down sides as needed. Add more of the reserved chickpea liquid as needed for a creamier texture.

Taste and adjust seasonings as you prefer, adding more lemon juice for brightness or more chipotle peppers for smokiness and spice.

Garnish with a little more olive oil and smoked paprika, and serve.