As a friend described this, the hummus is yummus. Now, this is actually a combination of a technique from Smitten Kitchen, where you peel the garbanzo beans for a smoother, lighter hummus, but the flavors are from Natalie’s Daily Crave, somewhat adapted for my own tastes.
Start by peeling two cans of garbanzo beans. The technique is pretty simple, just hold one between your index and middle fingers with the pointy end toward you, and use your thumb to ‘pop’ the bean into a bowl, then discard the skin.
Once you’ve peeled all the beans, place them in a food processor along with 4 chipotle peppers and some adobo sauce, some tahini, olive oil, lots of garlic, some lime juice, salt, paprika, and cumin.