1. Mix the tahini sauce with lemon juice to make it creamy. Blend it until it forms a paste, then scrape off the sides and bottom, then blend for another 30 seconds, or until it is creamy and smooth. 

2. Add the minced garlic, salt, olive oil, and blend for 30 seconds, scraping the sides and bottom as you go, and process for another 30 seconds, making sure everything is well-blended.

3. Wash and rinse chickpeas. If you want to peel off the skin from chickpea you can do that to get more creamy hummus. But it’s optional. Add half of them to a food processor or blender and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until very thick and smooth. 

4. If your hummus is too thick or has chickpea bits in it, add 2 to 3 tablespoons of water to thin it out.

5. Taste the hummus and adjust salt as necessary and transfer into a serving bowl. 

6. Serve hummus with olive oil and paprika.

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