Creamy Hummus

Drain and rinse the cooked chickpeas under cold water, removing any loose skins if desired.

In a food processor, combine the chickpeas, tahini, lemon juice, garlic, cumin, olive oil, and a pinch of salt.

Process the mixture while drizzling in cold water one tablespoon at a time. Continue until the hummus is very smooth and creamy, about 6 tablespoons total (up to 8 tablespoons if needed).

Taste and adjust with more salt or lemon juice as desired.

Transfer the hummus to a serving bowl. Use the back of a spoon to create a shallow well in the center, then drizzle with olive oil, sprinkle with sweet paprika, and garnish with chopped fresh parsley.