Soak dried chickpeas overnight. Boil until tender (about 60-90 minutes). Drain and cool.

Add chickpeas, tahini, lemon juice, garlic, cumin, and salt into a food processor.

Slowly drizzle olive oil while blending. Add cold water until smooth.

Add more lemon juice or salt if needed.

Spread onto a plate, drizzle with olive oil, and sprinkle paprika or parsley. Serve with warm pita bread or fresh vegetables.