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Drain the chickpeas into a strainer and rinse.
Pour drained chickpeas into a pot of boiling water and cook 10 minutes. Drain and throw them into a bowl of cold water and remove as many peels as possible. Drain. (This step can be skipped if in a rush, but it definitely makes for a much better consistency)
Peel garlic and coarsely chop so that it will evenly distribute when blending.
Combine the chickpeas (reserve some for garnish if desired), chopped garlic, tahini (stir before using if there is an oil layer on top), lemon juice, salt, paprika, cumin, and water in a food processor fitted with the blade attachment or in a blender.
Blend hummus several minutes until smooth. Scrape down the sides of the bowl as needed. Add olive oil and briefly blend again. The olive oil is optional but adds to a full-bodied taste.
Taste and adjust seasonings. Add more salt or lemon juice, if needed. If the hummus is stiffer than you'd like, add a little more water to make the hummus creamier.
Transfer to a bowl, garnish, and serve.