Drain and rinse the chickpeas thoroughly. For extra smooth hummus, peel the skins off each chickpea (this is optional, but makes it ultra-creamy!).

In a food processor, combine the tahini and fresh lemon juice. Process for 1 minute, scraping down the sides as needed, until the mixture is thick and creamy.

Add the minced garlic, olive oil, ground cumin, and salt to the tahini-lemon mixture. Process for 30 seconds, until well combined and smooth.

Add half the chickpeas to the processor and blend for 1 minute. Add the remaining chickpeas, process another 1-2 minutes, stopping to scrape down the sides as needed, until the hummus is thick and creamy.

With the processor running, drizzle in 2 to 3 tablespoons cold water until the hummus is light, smooth, and silky.

Taste and add more salt or lemon juice if needed. Transfer to a serving bowl, drizzle with a little extra olive oil, and garnish with paprika and chopped parsley, if desired.