Step 1

In a food processor, combine 5 Tbsp lemon juice, 1 1/2 tsp salt, and grated garlic. Blend to combine and let the mixture rest for 10 minutes.

Step 2

Add tahini and blend until thick and smooth, scraping down the bowl as needed.

Step 3

With the blender running, add 6-8 Tbsp ice water 1 Tablespoon at a time and blend until smooth, scraping the sides of the bowl as needed.

Step 4

Add cooked and drained chickpeas, cumin, and 1/4 cup olive oil. Blend until creamy and completely smooth (about 5 minutes), scraping down the bowl as needed. Add more ice water to reach desired consistency.

Step 5

Season to taste with more salt, cumin, and lemon juice if needed.

Step 6

To serve, transfer to a serving bowl, sprinkle the top with reserved whole chickpeas if desired, drizzle with extra virgin olive oil, finely chopped parsley, and dust with ground paprika to taste.