To Make the Hummus:

1. Drain and rince the chickpeas.
2. In a blender or food processor, blend the lemon juice, garlic, salt, cumin, and tahini until a thick paste forms. Scrape down the bowl, as needed.
3. Add the cold water, one tablespoon at a time, until the sauce is smooth.
4. Add the chickpeas and olive oil and blend until the mixture is silky smooth, about 2 minutes. You can add more water if the hummus feels too thick.
5. Adjust seasoning to taste.
6. Add to a bowl or plate and garnish with olive oil, paprika, and roasted chickpeas, if using.

To Make Roasted Chickpeas:

1. Preheat the oven to 400 degrees.
2. Rinse and drain chickpeas. Then pat the chickpeas dry with a clean dishcloth or paper towel. 
3. Spread the chickpeas out evenly on a rimmed baking sheet lined in parchment paper.
4. Drizzle them with olive oil and sprinkle with salt.
5. Then toss with your clean hands or a spatula to make sure they are evenly coated.
6. Roast the chickpeas in the oven for 20-30 minutes until golden and slightly browned in color and dry and crispy on the outside. Shake the pan every 10 minutes or so to ensure even roasting. Also, don’t worry if you hear them pop while baking. That’s normal!
7. Remove from oven and toss with spices, if using.