In the bowl of your food processor or blender, add tahini and lemon juice. Blend on low for 1 minute, scrape down the sides with a spatula, then blend again for another 30 seconds. The consistency should be smooth and "whipped". This is what makes your hummus so creamy.
Add the olive oil, garlic, cumin, and sea salt and blend for 30 seconds. Scrape down the sides and blend again.
Next, add 1/2 of the chickpeas and blend for a minute. Scrape down the sides, add the rest of the chickpeas, and blend again for another minute.
The hummus might still be quite thick, so ass the processor is on, pour in 1 T of water at a time until it is smooth and creamy.
Taste and add salt if needed
Scrape in to a dish, top with a drizzle of olive oil and a dash of paprika, and enjoy!
Store remaining hummus in an airtight container in the fridge for up to a week.