Cut brown rice tortilla in half and then into small triangles
Place triangles onto tin foil and with fingers or a pastry brush, lightly coat each triangle with olive oil. Sprinkle on paprika and a dash sea salt and broil on high for 5 minutes until crispy.
Rinse chickpeas and drain
Toss all ingredients in blender and blend until smooth.
Scoop it into a bowl and sprinkle some paprika on top to garnish