In a food processor, combine tahini and lemon juice. Process for 1 minute, scrape sides and bottom, then process for 30 seconds more. This creates the creamy base.
Add the olive oil, minced garlic, cumin, and salt. Process for 30 seconds, scrape sides, and process another 30 seconds.
Add half of the chickpeas and process for 1 minute. Scrape sides and bottom of bowl.
Add remaining chickpeas and process for 1-2 minutes until thick and smooth.
With the food processor running, slowly add 2-3 tablespoons of cold water or reserved chickpea liquid until you reach desired consistency.
Taste and adjust seasoning, adding more salt, lemon juice, or cumin as needed.
Transfer to a serving bowl, create a well in the center, and drizzle with olive oil. Sprinkle with paprika and fresh parsley if desired.
