Rinse chickpeas then submerge them in water and soak overnight.

Cook soaked chickpeas until soft, about 30 - 40 minutes. If canned chickpeas are used, check if they are soft enough and cook them a bit if necessary.

Using a sieve, drain the hummus from the cooking water. It's not strictly necessary to take the chickpeas out of the cooking water but we can better control the amount of water needed for the hummus.

In a food processor blend together garlic, lemon's juice, salt, tahini, ground cumin, extra virgin olive oil and paprika.

Add in the chickpeas and blend until a smooth and uniform texture is achieved. Gradually, add water that will help with the mixing process and also creates softer, more spreadable texture. Garnish with freshly chopped parsley, olive oil and / or some paprika.