If you're using dry chickpeas

• Soak ½ cup or 100 grams of chickpeas for about 6 hours and then cook. (For step by step instructions on how to cook chickpeas in instant pot, pressure cooker or on stovetop, check out my recipe for chickpea salad.)
• Drain the chickpeas and reserve the chickpea liquid.
• Roughly chop 4 cloves garlic.
• Heat 2 tablespoons extra virgin olive oil in a small pan. Add the chopped garlic on low flame until it starts to brown.
• Drain the garlic and reserve the oil.
• Add the roasted garlic to a food processor. Add in 2 tablespoons tahini, 2 tablespoons lemon juice, 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper, ½ teaspoon cumin and ½ teaspoon salt.
• Blend until you get a crumbly mixture.
• Add the cooked chickpeas (or 1 15-ounce can of chickpeas) to the coarse mixture and blend.
• You will have to scrape the mixture from the sides and blend a few times.
• Once the chickpeas are almost blended to a paste, slowly add 2 tablespoons of the chickpea water.
• With the processor still running on low speed, drizzle the reserved olive oil.
• Add more chickpea water if required and blend until you get a creamy hummus.
• Garnish with more paprika, sumac and/or chopped parsley.
• Serve with fluffy pita bread and fresh veggie sticks.