Start by peeling the chickpeas. Place one in between your thumb and next two fingers, with the pointy end facing your palm. Gently squeeze to pop the chickpea out. Discard the skin and place the chickpeas, as you peel them, into the bowl of a food processor.

Pulse the chickpeas in the food processor for about a minute, until powdery clumps form, scraping down the sides of the bowl as needed. Add the tahini, lemon juice, garlic, salt, red pepper, chipotle pepper and adobo sauce and blend until pureed. With the machine running, drizzle in the reserved chickpea liquid or water until your desired consistency is reached. The mixture should be incredibly smooth and ultra creamy. Taste and adjust seasonings.

Transfer to a bowl and allow to sit in the refrigerator for about 30 minutes. To serve, drizzle with olive oil and sprinkle with smoked paprika.