Steps
- Bring 425g of canned chickpeas and their liquid to a boil with 2 peeled garlic cloves in a small saucepan. Reduce the heat and simmer for 4-5 minutes.
- Reserve half the cooking liquid. Process the chickpeas, garlic, and remaining liquid with ½ cup of tahini, 2 chipotle peppers in adobo sauce, 2 tablespoons of lemon juice, and ¾ teaspoon of sea salt.
- Drizzle in 1 tablespoon of olive oil while blending until creamy. Add the reserved liquid as needed and scrape down the bowl. Finish with a little olive oil and smoked paprika.