Drain the canned chickpeas, reserving the can liquid. For silkier houmous, optionally peel a few chickpeas by pinching between fingers; this is optional but yields a smoother texture.

Combine base ingredients

In a food processor, add drained chickpeas, tahini, lemon juice, garlic clove, ground cumin and sea salt.

Initial blend

Pulse the mixture several times to break down chickpeas. Scrape down the sides with a spatula.

Emulsify

With the processor running, drizzle in 2 tablespoons olive oil through the feed tube to help emulsify and create a creamy texture.

Adjust consistency

If the houmous is too thick or grainy, add the reserved chickpea liquid or water 1 tablespoon at a time (total about 2 tablespoons), blending between additions, until smooth and spreadable. Taste and adjust salt or lemon as needed.

Final blend

Blend on high for 30–60 seconds until velvety. Transfer the houmous to a shallow serving bowl and use the back of a spoon to create a shallow well in the center for the paprika oil.

Paprika oil & garnish

Make paprika oil

In a small heatproof bowl, combine 3 tablespoons extra-virgin olive oil with 1 teaspoon sweet smoked paprika and optional 1/4 teaspoon hot smoked paprika. Stir to combine. For a warmed infusion (more aroma), gently heat the oil in a small saucepan over very low heat for 30–60 seconds until just warm, then remove from heat. Do not let the oil smoke.

Assemble topping

Pour the paprika oil into the well in the houmous so it pools. Sprinkle chopped parsley, toasted pine nuts or almonds (if using), and finish with a pinch (about 1/4 tsp) of coarse sea salt or flakes.

To serve

Serve the houmous at room temperature with warm pita or vegetables for dipping. Leftover houmous keeps covered in the refrigerator for up to 4 days.