Soak the dried chickpeas in water for 12 hours. Drain, then cook them in fresh water until tender. Drain and let cool.

Place the cooked chickpeas in a blender. Add salt, lemon juice, tahini, 2 ice cubes, and 1/4 cup water (about 60 ml). Blend until smooth and creamy.

Transfer the hummus to a serving dish. Drizzle with olive oil and sprinkle with paprika. You can also add a little cumin if desired.