Seltzer Hummus

1 whole lemon1 can (15 ounces) chickpeas, drained2 tablespoons extra-virgin olive oil1 teaspoon salt4 garlic cloves 1/4 cup (or to taste) pickled hot peppers, such as jalapeno 1/4 cup seltzer water (not tonic water)1 teaspoon smoked Spanish paprikaUse a fine grater to carefully zest the lemon, placing all of the zest in the bowl of a food processor. A vegetable peeler also can be used, but take care to remove only the thin outer layer of yellow, not the white.Cut the lemon in half and juice it into the processor bowl. Add the remaining ingredients and pulse until very smooth. Serve immediately.Makes 2 cups.