Monica's favourite hummus

Cook dried chickpeas on high 3-4 hours in a slow cooker. Blend about one large coffee mug full of chick peas at a time and add the following to each batch.
Juice of a lemon or lime, 1/4 cup tahini, splash of olive oil, a few minced garlic cloves, lots of ground cumin, smoked paprika, salt. Can add some of the chick pea water along the way to make it smooth and creamy.
We like to use an immersion blender, works very well with minimal mess.
Create a swirl on top wit a spoon and top with a little olive oil, more smoked paprika and sumac.