1 can (16 ounces) chickpeas, drained but save juice to thin hummus
1/4 cup roasted tahini
1 chipotle pepper in Adobo sauce, chopped
2 garlic cloves, minced
3 tablespoons olive oil
juice of 1 lemon (about 1/4 cup)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
Place chickpeas, tahini, chipotle pepper, garlic, olive oil, lemon juice, salt cumin, coriander, black pepper, and red pepper flakes in the bowl of a food processor and puree until smooth. While pureeing, add enough chickpea juice to reach desired consistency.
Serve with tortilla chips or vegetables.