Soak the chickpeas overnight.  Boil them with salt until soft.  Set aside to cool them down.  You can make it with canned chickpeas too but I suggest to soak them.

Now remove hull out of the chickpeas one by one.   It is a little time consuming but worth the effort to get smooth hummus.  Put the chickpeas, tahini, cumin, oil, garlic and lemon juice in a food processor, sprinkle with salt and pepper and begin to process. Add water or if you have left over chickpea reserve as needed to make the paste.

Taste and adjust the seasoning, adding more salt, pepper or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with paprika and some parsley.