1 (15.5-ounce) can Garbanzo beans
4 cloves roasted garlic, roasted
1/4 cup chipotle in adobo sauce, plus 1 tablespoon sauce
1/3 cup tahini paste
1/2 cup Extra-virgin olive oil
Juice of 1 large freshly squeezed lemon
Heavy pinch of Kosher salt, to taste
Freshly ground black pepper
Fresh parsley, chopped (for garnish)
Rinse and drain beans in a fine mesh strainer under cold water; add to food processor. Add roasted garlic, chipotle, tahini paste and pulse to break down, about 6 pulses. Slowly stream in olive oil while pureeing until smooth. Add lemon juice and season with salt and pepper. Pulse again. Taste and adjust seasoning, if necessary, with salt and pepper. Serve hummus in a large bowl and garnish with adobo sauce, olive oil, and parsley. Serve with crudite or chips.
Cook with soul. Eat with pleasure!
To Roast Garlic
Place garlic cloves (skins attached) in aluminum foil and coat generously with olive oil and salt. Close the foil tight around the garlic and roast at 375 degrees Fahrenheit until golden brown and tender, about 25 minutes. Remove skins and release cloves.