Smoky Olive Hummus

• 1 can chickpeas (drained)
• 1/4 c. lemon juice
• 1 T. fresh basil
• 2 1/2 tsp. fresh parsley
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 1/4 tsp. cumin
• 1/4 tsp. smoked paprika
• 3 T. olive oil
• 1/3 c. olives with pimentos

Add the chickpeas and lemon juice to food processor and blend till fairly smooth. Add the basil, parsley, salt, pepper, cumin, smoked paprika and blend. Slowly drizzle in the olive oil and continue to blend till smooth and creamy. Adjust spices if necessary. Rough chop the olives, add to the hummus and briefly pulse so that there are still chucks of olive. Hummus should have at least a day to mingle before eating. Top with more chopped olives and a sprig of basil when plating. Serve with pita chips and assorted veggies.