Blend the tahini, lemon juice and garlic until well combined. Make sure there are no chunky bits the blade may have missed.
With the processor running, drizzle in the oil and blend until well combined.
Stop the processor and scrape down the sides as needed. Add the chickpeas, cumin, salt and pepper.
Process until well combined. If needed, stop the processor and mix everything together with a spatula. Taste and add a little more lemon, salt, pepper as needed. Blend for another minute or two until you achieve a creamy consistency to your hummus.
Add a half teaspoon more olive oil and a tablespoon or two of water at a time if the mixture is too thick.
Place in your fave bowl and garnish with some paprika and a drizzle of oil.
Serve immediately. If any remains, it can keep in the fridge for a day or two.