Drain chickpeas, reserving ¼ cup (60 mL) of liquid. Place chickpeas, garlic, tahini, lemon juice, cumin, paprika, and salt in the bowl of a food processor. Process until smooth, scraping down sides as necessary. Continue processing, adding the reserved liquid to achieve the desired consistency
Spoon hummus into a serving bowl. Drizzle with olive oil and dust with paprika. Serve with pita chips or warm pita wedges
Hummus can be stored in an airtight container in refrigerator up to 2 days.