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Add the chickpeas (with their liquid) into a pot along with 1 extra cup of water. Bring to a boil and let cook for about 10 minutes, until very tender.
Drain most of the liquid, leaving about ¼ cup. Transfer the chickpeas to a blender or food processor.
Add the salt, garlic, lemon juice, tahini, and at least ¼ cup of ice.
Blend until smooth and creamy. If it’s too thick, add more ice cubes gradually—this helps create that light, fluffy texture.
Taste and adjust: add more salt or lemon as needed. If it’s too thin, blend in a bit more chickpeas.
Once silky smooth, spread onto a serving dish. Garnish with paprika, parsley, whole chickpeas, and a drizzle of extra virgin olive oil.