1: To a food processor fitted with a steel blade, add tahini and lemon juice. Process mixture for 1 minute and 30 seconds, stopping every 30 seconds to scrape down sides and bottom of processor bowl.
2: Add olive oil, garlic, salt, and cumin, and pulse the mixture for 1 minute, scraping down sides and bottom of the bowl once halfway through processing.
3: Drain chickpeas over a bowl to reserve liquid. Add half of the can of chickpeas to processor and pulse for 1 minute.
4: Scrape down sides and bottom of processor, then add the remaining half can of chickpeas and process the mixture for an additional 2 minutes.
5: With the processor running, slowly add 2-3 tablespoons of the reserved liquid from can of chickpeas to reach the desired consistency.
6: Plate hummus, drizzle the top with about 1 tablespoon additional olive oil, and sprinkle with paprika.
7: Store in refrigerator in an airtight container.
