Begin by draining a can of chickpeas, ensuring to reserve about ¼ cup of the aquafaba. Rinse the chickpeas under cool water to remove any excess sodium.

In the food processor with the chickpeas, add ¼ cup of tahini and 3 tablespoons of extra-virgin olive oil. Squeeze in the juice of one lemon—start with half and adjust to taste later. Toss in a clove of garlic, a teaspoon of ground cumin, a teaspoon of smoked paprika, and salt to taste. Pulse everything together until the mixture looks coarse, around 30 seconds.

While the food processor runs, slowly drizzle in the reserved aquafaba until the texture reaches that desired creamy consistency, which typically takes an additional minute or so.

After blending, taste the hummus and adjust lemon juice or salt if necessary. Blend for a few more seconds to incorporate any additional ingredients.

Transfer your hummus into a serving bowl. Drizzle with olive oil and sprinkle with additional smoked paprika before serving.