Spicy Chipotle Hummus

• 1 (10 ounce) can chickpeas, drained and rinsed well
• 14 cup olive oil
• 1 -4 chipotle chile in adobo (depending on how hot you like it)
• 1 -2 tablespoon adobo sauce
• 4 -6 roasted garlic cloves
• 1 lemon, juice of
• salt and pepper

1. Make a slit in each chipotle pepper and scrape the seeds out and discard them (otherwise the heat will overwhelm the flavor).
2. Chop the peppers.
3. Add all the ingredients to a blender or food processor and process until smooth and creamy.
4. Delicious immediately, better after sitting in refrigerator for a while.
5. When refrigerated, good for about 1 week, but mine never lasts that long.

chickpeas, olive oil, adobo sauce, garlic, lemon, salt

Taken from www.food.com/recipe/spicy-chipotle-hummus-358624 (may not work)