Soak 1 cup dried chickpeas in water overnight (or use 2 cans drained chickpeas)
Drain and rinse chickpeas
Cook soaked chickpeas in fresh water until very tender (about 60–90 minutes); drain
In a food processor, add chickpeas, 1/4 cup tahini, juice of 1 lemon, 1–2 cloves garlic (optional), 1/2–1 tsp salt, and 1/2 tsp ground cumin (optional)
Process until smooth, scraping down sides as needed
With the processor running, slowly add 2–4 tbsp ice-cold water (or aquafaba) until creamy
Taste and adjust salt and lemon juice
Serve with a drizzle of olive oil and a sprinkle of paprika (optional)