To Make the Hummus:

1. RINSE AND DRAIN CHICKPEAS
2. BLEND INGREDIENTS: In a blender or food processor, blend the lemon juice, garlic, salt, cumin, and tahini until a thick paste forms. Scrape down the bowl as needed. Add the chickpeas and olive oil and blend until the mixture is silky smooth, about 2 minutes. 
3. ADD WATER AS NEEDED: Add the cold water, one tablespoon at a time, until the sauce is smooth. If the hummus feels too thick, you can add more water.
4. SEASON AND SERVE: Adjust seasoning to taste. Add to a bowl or plate and garnish with olive oil, paprika, and roasted chickpeas (if using).

To Make Roasted Chickpeas:

1. HEAT THE OVEN: Preheat the oven to 400 degrees.
2. PREP THE CHICKPEAS: Rinse and drain chickpeas. Then, pat the chickpeas dry with a clean dishcloth or paper towel. 
3. ADD BEANS TO THE BAKING SHEET: Spread the chickpeas evenly on a rimmed baking sheet lined with parchment paper. Drizzle them with olive oil and sprinkle with salt. Then, toss with clean hands or a spatula to ensure they are evenly coated.
4. ROAST: Roast the chickpeas in the oven for 20-30 minutes until golden, slightly browned, and dry and crispy on the outside. Shake the pan every 10 minutes or so to ensure even roasting. Also, don’t worry if you hear them pop while baking—that’s normal!
5. SEASON: Remove from oven and toss with spices, if using.