Drain the chickpeas, reserving the juice in a small cup.

Remove the skins from the chickpeas. I find the easiest way to do this is to pinch the chickpeas between your thumb and forefinger, with the pointy side facing your hand. Squeeze the chickpea and the skin should pop right off. Place the skinned chickpea in the blender, and the skins in the trash.

Once all the chickpeas are skinned and in the blender (or food processor), pulse until the chickpeas are in sandy looking crumbles. You may need to stop and shake the blender and/or scrape down the sides a few time.

Add the tahini, lemon juice, garlic, and salt, and blend until smooth, scraping the bowl as needed.

Slowly add the chickpea water to the mix until the mixture can blend without catching and is completely smooth. I usually use nearly all of the reserved water.

I like to chill the hummus for an hour or so. To serve, top with olive oil, parsley, and sprinkle with paprika.