Heat a large fry pan with a medium heat and add in the olive oil

While the oil is heating, roughly chop the onion and roughly the garlic

Add the chopped ingredients into the hot fry, mix together, then mix every minute so everything evenly sautes

In the meantime, finely grate the tomatoes to end up with 1/2 cup (120 grams) of tomato sauce

After 6 to 8 minutes and the onion and garlic are lightly browned, add in the grated tomatoes, mix together and then simmer

In the meantime, drain the jarred chickpeas into a colander and rinse the chickpeas under water, reserve a couple for garnish

Once the grated tomatoes have slightly thickened, about 4 minutes, add in the drained chickpeas, paprika, cumin and season generously with sea salt & black pepper, mix together until well mixed, then continue to mix and start to break some of the chickpeas apart, that way they can absorb all the flavors in the pan

After sauteing the chickpeas for about 3 to 4 minutes, remove the pan from the heat, add in the vegetable broth and using a hand blender, blend the ingredients until you get a creamy texture, you can also add the ingredients into a food processor, stand up blender or even a nutribullet

Transfer the creamy hummus into a shallow bowl, top off with a drizzle of olive oil, the reserved chickpeas, some sweet smoked paprika and chopped parsley, serve warm, at room temperature or even chilled, enjoy!