Moroccan Whole Chickpea Hummus

Moroccan Whole Chickpea Hummus

2 cups of cooked whole chickpeas
or a 15 oz. can of chickpeas
save about 1/4 cup of liquid from the can, or the same amount from the cooking water, if you cooked dry chickpeas, according to directions
3 Tablespoons lemon, or lime juice
1 jalapeno sliced thin, use a few slices with the seeds (caution: very hot) in the mix,
and save the rest for decoration
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 (sesame paste)
2 cloves garlic, crushed (1 teaspoon)
1/2 teaspoon salt
1/2 teaspoon cumin
2 tablespoons extra virgin olive oil
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.
note:
If you cooked the dry chickpeas, you should have extra left over for spooning some over the Hummus, but first drizzle the olive oil, and swirl it around, then spoon the extra chickpeas over the top, decorate with parsley, jalapeno and paprika. Serves 6