Drain and rinse one can of chickpeas under cold water, removing any loose skins.

Place the chickpeas in a food processor and blend them until roughly broken down.

Add tahini, olive oil, and lemon juice to the chickpeas. Pulse until smooth, about 30 seconds.

Crush garlic cloves and add to the mixture along with salt. Process until silky.

Adjust thickness by adding cold water gradually until desired consistency is reached.

Sprinkle in smoked paprika and cumin. Blend for 15-20 seconds.

Transfer hummus to a serving bowl, drizzle with olive oil, and garnish with fresh herbs.