Soak the lentils overnight (or for a couple of hours). Rinse and change the water and boil for 15 to 30 minutes until they are tender and the skin starts to break.Remove from the water (set aside a cup of water) and cool to room temperature.
Heat the olive oil over very low heat. Stir in the garlic and cumin and cook and stir until the garlic releases its aroma. Stir in the lentils and cook and stir for a minute. Pour in the water and stir in salt and paprika and cover. Simmer until all the liquid has evaporated.Remove from the heat and cool to room temperature.
Add the lemon juice and tahini then puree in the food processor until it has a creamy and smooth consistency.
Scoop into a bowl or 6 individual bowls. Garnish with the extra virgin olive oil and minced parsley. Serve per suggestions below.