Drain and rinse the canned chickpeas. If using dried chickpeas, soak them overnight, then cook in boiling water until plump.

Combine chickpeas in a small saucepan with baking soda and cover with water. Boil and simmer for 15-20 minutes until skins are plump and easily falling off.

Drain and rinse under cool water. Gently rub away most of the loose skins.

In a food processor, combine fresh lemon juice, chopped garlic, and salt. Process for 30 seconds until the garlic is finely minced.

Add tahini and cumin (if using) to the processor. Blend for around 60 seconds, scraping down the sides as needed until smooth.

Incorporate peeled, cooked chickpeas into the tahini mixture. Blend for 2-3 minutes, scraping down halfway.

While processing, slowly stream in 2 tablespoons of ice water. Continue for 1-2 minutes until creamy.

Add more ice water by the tablespoon if needed to achieve desired consistency.

Taste hummus and adjust seasoning with more salt or lemon juice if necessary.

Spread hummus in a shallow bowl, swirl with a spoon, drizzle with olive oil, and garnish with paprika and parsley.