If using canned chickpeas: drain and rinse the 15 ounces chickpeas. Place them in a small pot, cover with water by about 1 inch, add 1/2 teaspoon baking soda, and bring to a boil over high heat. Reduce heat to medium-high and boil until very soft, about 20–25 minutes. Drain in a fine-mesh strainer and rinse under cool running water until the water runs clear, about 20 seconds. If using 1 1/2 cups already-cooked chickpeas, skip this cooking step and make sure they are drained and cooled.

Transfer the drained chickpeas to a food processor. Add 1/4 cup tahini, 2–3 tablespoons lemon juice (start with 2 and adjust later), 1 tablespoon extra-virgin olive oil, 2 cloves minced garlic, 3/4 teaspoon ground cumin, 3/4 teaspoon salt, and a pinch of black pepper.

Process the mixture until it becomes mostly smooth, stopping once or twice to scrape down the sides of the bowl with a spatula so everything blends evenly.

With the food processor running, drizzle in the 2 tablespoons ice-cold water. Continue processing until the hummus is smooth and creamy. If the hummus is too thick, continue processing and add small additional amounts of cold water as needed until you reach your desired consistency.

Taste and adjust seasoning as desired — add more salt, cumin, or lemon juice to suit your preference.

Transfer the hummus to a serving bowl and finish with a pinch of paprika before serving.