Hummus With Olives And Pepperoncini - cooking recipe

Ingredients

1 (15 1/2 ounce) can chickpeas, drained & rinsed
2 tablespoons tahini
1 tablespoon fresh lemon juice
3 tablespoons extra virgin olive oil
1/4 cup chopped olive
1 pepperoncini pepper, seeded & chopped
1 -2 teaspoon pepperoncini brine
1 tablespoon fresh parsley, chopped
1/4 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 1/2 teaspoons cumin
1/8 - 1/2 teaspoon salt
1/2 teaspoon pepper
1 -2 ounce water (or liquid from chickpeas)
FOR GARNISH
chopped parsley
olive oil
paprika

Preparation

Place all ingredients EXCEPT THE WATER AND THE SALT in the bowl of a food processor and process until the mixture is a thick paste.
With the food processor running, add the hot water a bit at a time, until the mixture is the consistency you want it to be (some like it thicker than others -- ).
Taste the hummus. The pepperoncini brine will have made it a bit salty. If you'd like more salt, add it 1/8 of a teaspoon at a time until it is salty enough for your tastes.
If you are serving immediately, place in a bowl and make a hollow in the middle of the hummus. Drizzle on 1 tablespoon of olive oil and sprinkle with smoked paprika and parsley.