Hummus with chili pepper

Ingredients:

• 4 cups canned chickpeas, drained, rinsed and drained again
• 1 jalapeño, finely diced
• 1/4 cup tahini
• 1 tbsp. l. canola oil
• 4 cloves garlic, finely chopped
• 3-4 tbsp. l. olive oil
• 1 teaspoon toasted sesame oil
• Juice of 1 lemon
• 1 tsp smoked paprika
• 2 tbsp finely chopped parsley
• Baked pita chips, for serving

Preparation:

1. Heat canola oil in a small saucepan over medium heat. Cook the garlic and jalapeño until softened (about 2 minutes).
2. Place 3 cups of chickpeas in a food processor. Add the roasted garlic and jalapeño, 3 tablespoons of olive oil, sesame paste, sesame oil, and lemon juice. Puree until smooth. If the mixture is too thick, add the remaining 1 tablespoon of olive oil.
3. Place the remaining 1 cup of chickpeas in a food processor and pulse a few times. The mixture should be chunky. Sprinkle with smoked paprika and parsley. Serve with lavash chips.
   Exit: 4 tbsp.
   
   Recipe Hummus from dry chickpeas soaked for 12 hours.