Combine the lemon juice and tahini for 30 seconds to 1 minute using an immersion blender to make a creamier hummus. Add in garlic, cumin and salt. Blend for 30 seconds to combine. Add in chickpeas half a can at a time. Blend until smooth, adding water 1 tablespoon at a time to help smooth.
Serve drizzled with olive oil and sprinkle of paprika, with sliced veggies or pita chips for dipping. You can also top with a few toasted pepitas or sliced olives if you have them on hand.
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