Moroccan whole chickpea hummus

Ingredients

• 2 cups of cooked whole chickpeas
• 1/4 cup of liquid from the can
• 3 Tablespoons lemon
• 1 jalapeno sliced thin
• small amount of Hungarian paprika for topping
• 1/4 cup extra virgin olive oil for the topping
• handful of chopped Italian parsley for topping
• 1 1/2 tablespoons Tahini
• 2 cloves garlic
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 2 tablespoons extra virgin olive oil

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Preparation

• Drain chickpeas and set aside liquid from can, or from the cooking water in a food processor.
• Add 1/4 cup of liquid from chickpeas.
• Combine all the ingredients, except the ones for the topping Blend for 3-5 minutes on low until thoroughly mixed and smooth.