Boil the soaked chickpeas in salted water over high heat. Once boiling, reduce the heat and simmer until fully cooked.

Drain the chickpeas, reserving 2 tablespoons of the cooking water. Mash the chickpeas well in a food processor, then add the tahini, minced garlic, and lemon juice.

Add a pinch of salt and blend the mixture until smooth.

Transfer the hummus to a serving dish. Drizzle with olive oil and garnish with paprika and whole chickpeas.