In a small saucepan, combine the undrained chickpeas and whole garlic cloves. Bring to a boil, then reduce to a simmer for 4-5 minutes.
NOTE: Reserve 1/2 of the chickpea liquid to add in as needed while blending.
Add the other 1/2 of the chickpea liquid and the chickpeas and garlic to a food processor or blender and process with tahini, chipotle peppers (start with the lesser amount), lemon juice, and salt. Stream in olive oil while mixing.
Process until smooth and creamy, scraping down sides as needed. Add more of the reserved chickpea liquid as needed for a creamier texture.
Taste and adjust seasonings as you prefer, adding more lemon juice for brightness or more chipotle peppers for smokiness and spice.
Garnish with a little more olive oil and smoked paprika, and serve with veggies, crackers, naan, or in bowls or sandwiches. Leftovers keep in the refrigerator for up to 1 week or more. It tastes even better refrigerated, as it has time to thicken up and develop in flavor.