If using canned chickpeas, drain and rinse them well under cold water. For creamier texture, remove a few skins by gently pinching the chickpeas between fingers; this is optional but improves smoothness.

Blend base

Place the drained chickpeas, tahini, lemon juice, minced garlic, ground cumin, sea salt, and black pepper in a small food processor or a sturdy blender. Pulse to combine until the mixture begins to come together.

Adjust texture

With the processor running, drizzle in the 1 tsp extra-virgin olive oil and then add the cold water, 1 tablespoon at a time, until the hummus reaches a smooth, spoonable consistency (about 1 tablespoon used). Scrape down the bowl once and blend again for 10–15 seconds to fully incorporate.

Taste and correct

Taste the hummus and adjust seasoning as needed: add up to another 1/8–1/4 tsp salt or a squeeze more lemon juice if it needs brightness. Blend briefly after any additions.

Plate and garnish

Spoon the hummus into a small ramekin or side bowl, smoothing the top with the back of a spoon and creating a shallow well in the center. Drizzle the 1/2 tsp extra olive oil over the top, sprinkle the 1/8 tsp smoked paprika, and garnish with the chopped parsley if using.

Serve

Serve immediately as a side portion alongside the main dish, or cover and refrigerate for up to 2 days. Bring to room temperature before serving if chilled.