Blend the boiled chickpeas with all the other ingredients except paprika with an immersion blender, until you get a homogeneous mixture (if you need more liquid, use the chickpea boiling water or tap water, not the preservation water if you use it. the chickpeas in a jar).

Put it in a bowl and if you will keep it in the refrigerator, take it out 5 minutes before serving … it will be much softer and its flavor will be enhanced.

P.S. If you have decided to use preserved chickpeas due to lack of time: use those in glass jars, drain them in a colander from their storage water and rinse them very well under warm running tap water.

Excellent fresh appetizer, tasty and quick to prepare, but it also lends itself well as an alternative dinner to be offered on the hottest summer evenings.

It is an excellent source of iron, abundantly contained in chickpeas and beets, made more absorbable thanks to the addition of lemon juice which increases its bioavailability. Hummus contains fiber, vitamins (C, E), minerals and antioxidants.

It is strongly recommended to combine chickpea hummus with durum wheat semolina bread (lightly toasted) to ensure the intake of all essential amino acids.