Combine tahini and lemon juice in a blender and blend for 2-3 minutes, until smooth and whipped.

Add drained chickpeas, olive oil, garlic, salt, and cumin and blend until smooth and creamy. If mixture is too thick, add reserved aquafaba or water a Tablespoon at a time until desired consistency is reached (if you won’t be serving the hummus until the next day, it’s a good idea to add at least a splash of the reserved aquafaba as it tends to thicken in the fridge).

Taste-test and add additional salt if needed.

Cover and store in refrigerator until ready to serve or spread into serving dish and serve, garnished with additional olive oil, parsley, and paprika, if desired.