Add tahini and lemon juice to a food processor and mix for 1 minute. Scrape the side and mix for 30 more seconds.
Add olive oil, garlic, cumin and salt. Mix for another 30 seconds. Scrape the sides and mix for 30 more seconds.
Wash the chickpeas well. Add half of the chickpeas and mix for 1 minute. Scrape the sides and add the remaining chickpeas. Mix until the hummus is thick and smooth, it should take 1-2 minutes.
If the hummus is to thick or if there are still small pieces of chickpeas in the hummus then add 2-3 tbsp water and mix until you have the desired consistency.
Add salt to taste. When you're about to serve the hummus season the top surface with olive oil and paprika powder.
Store the hummus in an airtight container. It keeps fresh for about 1 week in the fridge.
Calories: 224kcal | Carbohydrates: 22g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Sodium: 106mg | Potassium: 254mg | Fiber: 6g | Sugar: 4g | Vitamin A: 18IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 3mg