Soak the chickpeas overnight in water.

Drain and rinse the chickpeas, then cook them in a pot of boiling water until tender, about 30 minutes.

In a blender, combine the cooked chickpeas, tahini, garlic, lemon juice, cumin, paprika, and salt.

Blend until smooth, adding water as necessary to achieve desired consistency.

Serve warm or at room temperature, garnished with additional paprika if desired.