In a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl then process for 30 seconds more. This helps “whip” the tahini, making the hummus smooth and creamy.
Add olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds and then scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
Open, drain, and rinse the chickpeas. Set the liquid aside. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
The hummus will be thick – to smooth it, while it’s blending slowly add 2 to 3 tablespoons of water or chickpea water until you reach the perfect consistency.
Taste for salt and adjust as needed. Serve hummus with a dash of paprika and garnish with olives, red peppers, or pine nuts.
Store homemade hummus in an airtight container and refrigerate up to one week.