1 15-ounce can chickpeas, rinsed
1 clove garlic
1/4 cup olive oil, plus more for serving
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame seed paste; optional)
1 teaspoon ground cumin
1/4 teaspoon paprika
In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and 3/4 teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.