Chipotle Hummus V4

A traditional hummus dip, with a smoky spicy layer that just makes you want to eat this as a meal. I was pretty stupid to think that this would last me an entire week. 

Chipotle Hummus V2
Prep Time: 5 minutes. Seriously.
Servings: Ummm, like I said, it looks liked it would last me a work week and I ate it in 2 days.

Note: If you're planning to serve it immediately, its good to let it sit at room temperature for at least an hour to let it come down in temperature (the blending friction heats it up). Also gives the spices an opportunity to keep working their magic.

Alternatively, you can make this a day in advance and just let it come to room temperature prior to serving. Your taste buds taste more when foods isn't refrigerator cold. Because, science.

Ingredients:
12oz (1 can) chickpeas (drained)

1/4 tsp baking powder

1/3 cup tahini
1 chipotle pepper in adobo sauce
3 large garlic cloves, minced
3 tbsp fresh lemon juice
2 tsp kosher salt
1 tbsp Smoked Paprika
1/4 cup Olive oil (or as much needed to get a creamy consistency)

2 tbsp of chickpea liquid (aka aquafaba)
1/2 tsp citric acid (optional if hard to find)

Hardware:
Blender, food processor, or magic bullet. 
Spatula

Suggested Recipe:
Drain the chickpeas, but reserve all of the chickpea liquid (aka aquafaba) and set it aside

Bring 2 cups of water in a pot to a boil

Add chickpeas and baking powder, cook for 5 minutes

Drain chickpeas and rinse to cool

Add all ingredients into food processor or blender except the olive oil

Blend for 30 seconds and then start slowly streaming in olive oil until it gets to a creamy consistency

Scrape down sides and blend 10 seconds. 

Taste and make adjustments to your taste, especially salt, lemon, and chipotle pepper. Don't settle for anything less than "mmmm" with volume increasing with each M.

Pour hummus into your storage container of choice.

Serve with toasted pita, naan bread, or just finger it.