First, in a high speed blender or food processor, pulse or blend the garlic, lemon juice and tahini until smooth, about 1 minute.

Next, add chickpeas, oil, cumin, and salt, and blend again until smooth, about another minute. You can add water, a tablespoon at a time, to give the hummus a smoother, creamier consistency, if desired. Taste and add more salt if needed.

Spoon into a bowl and top with paprika, parsley, and a touch of olive oil, if desired.

Serve with veggie sticks or gluten free crackers, or use as a spread or veggie bowl topping.