Drain and rinse the chickpeas thoroughly. For extra smooth hummus, rub them gently with a kitchen towel to remove loose skins (optional but recommended).

In a food processor, combine tahini, lemon juice, garlic, and 2 tablespoons olive oil. Process for 1 minute until creamy and smooth.

Add the chickpeas, cumin, and salt. Process for 1-2 minutes until the mixture forms a thick paste.

With the processor running, slowly drizzle in ice water, 1 tablespoon at a time, until the hummus reaches your desired creamy consistency. This usually takes 3-6 tablespoons of water.

Process for an additional 2-3 minutes until the hummus is very smooth and fluffy. Taste and adjust salt, lemon juice, or garlic as needed.

Transfer to a serving bowl and use the back of a spoon to create a shallow well in the center. Drizzle with remaining olive oil and sprinkle with paprika.

Serve immediately with pita bread, vegetables, or crackers. Store covered in refrigerator for up to 1 week.