Soak the chickpeas. Take a large bowl and put in the chickpeas. Then, pour over enough water to cover the chickpeas and an additional 2 centimeters (0.8 in) more. Leave to soak overnight. In the morning they will look plump and swollen.
2.Cook the chickpeas.

 Place a saucepan on the stove and add the chickpeas with the water. Then, add a little more water and turn on to a high heat. As the chickpeas begin to simmer, a foam will rise to the top. Skim off this foam into a bowl with a spoon and disc

3.Make the hummus. Place two spoonfuls of the chickpeas into a bowl and set aside for later on. Then spoon the remaining chickpeas into a blender. Put the lid on and purée until it becomes a fairly smooth paste. Repeat the process until all the chickpeas are used. Then, spoon the blended paste into a bowl.
4.Finish the hummus. Take the juice from the squeezed lemon and add it to the bowl of blended chickpea paste. Add in the tahini, season with salt Then, add a little water

5.Make the chickpea garnish. Add the paprika to the bowl with the reserved chickpeas. Follow with the cumin, the tablespoon of lemon juice, olive oil, chopped green chilli, chopped parsley and some salt. Mix it all together.
6.Serve and enjoy. Place two big spoonfuls of hummus onto a serving plate.