In the bowl of a food processor, combine tahini and lemon juice.
Process for 1 minute. Scrape sides and bottom of bowl and turn on and process for 30 seconds. This extra time helps whip or cream the tahini, making smooth and creamy hummus possible.
Add the olive oil, minced garlic,cumin, and salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl and process another 30 seconds.
Open garbanzo beans, drain liquid and rinse well. Add half the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of bowl, add remaining garbanzo beans and process for 1 to 2 minutes or until thick and quite smooth.
Most likely the hummus will be too thick or still have tiny bits of chickpeas/garbanzo beans. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.
Scrape the hummus into a bowl and drizzle with about 1 tablespoon olive oil over the top and sprinkle with paprika.
Store homemade hummus in an airtight container and refrigerate up to 1 week.