Supremely Spicy Hummus

1. For the chickpeas, spray slow cooker with nonstick cooking spray or add a slow cooker liner. Add dry chickpeas, water, sea salt, baking soda and chipotles.
2. Cook on high for 2-3 hours or until the chickpeas are tender.
3. Drain the chickpeas well, reserving the chipotles and add to a food processor. (Note: if using a small food processor, break up into multiple batches.)
4. To prepare the hummus, add tahini, garlic, lemon juice, red pepper flakes, cumin, sea salt and pepper to the food processor.
5. Blend until smooth and creamy. Chill and enjoy with fresh veggies, healthy pita chips or as a spread for a sandwich or wrap.