1 can (15 ounces) chickpeas, drained, 1 tablespoon of liquid reserved
¼ cup tahini
2 cloves garlic, smashed
½ cup coarsely chopped roasted red pepper, plus 2 tablespoons for serving
1 chipotle in adobo
1½ teaspoons adobo sauce
1 tablespoon fresh lemon juice
1 teaspoon cumin
scant ¼ teaspoon smoked paprika
pinch red pepper flakes
2 tablespoons extra virgin olive oil, plus more for drizzling
In a food processor, combine chickpeas, reserved liquid, tahini, garlic, red pepper, chipotle, adobo sauce and lemon juice until a paste forms. Scrape down bowl and add olive oil, cumin and paprika. Puree until smooth. Season with salt, to taste.
Transfer hummus to serving bowl and drizzle with olive oil. Top with roasted red peppers and serve with warm pita bread and crudités. This hummus can be stored up to five days in the refrigerator.