In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of bowl, then process a minute more.
Add the olive oil, minced garlic, cumin, and salt and process about 30 seconds. Scrape down the sides and bottom of bowl and process a few more seconds.
Add half of the chickpeas to the mixture and process for 1 minute. Scape the sides and bottom of the bowl and add the remaining chickpeas. Process another 1-2 minutes, or until smooth. Mixture will be thick.
Add 2-3 tablespoons of cold water until you reach the perfect consistency.
Taste for salt and add more is needed.
Spoon into a bowl. Drizzle with olive oil and sprinkle with paprika and chopped fresh parsley, if desired.
Store in airtight container and refrigerate up to one week.