Gather your equipment and ingredients and have everything close at hand on the counter or table.
Prepare the Ingredients
Drain the garbanzo beans (reserve the liquid to use in the recipe as desired.)
Peel and slice garlic.
Squeeze the juice of one lemon.
Make the Hummus
Place the drained garbanzo beans, tahini, sliced garlic, lemon juice, 2 tablespoons extra-virgin olive oil, kosher salt, and ground cumin in a blender or food processor. Add in half of the reserved juice from garbanzo beans.
Pulse on medium speed until mixture is crushed and blended together.
Depending on how thick or thin you like your spread, you may add more bean juice, as desired. Continue to blend until nice and smooth.
Using a rubber spatula, place hummus in a pretty serving dish. Drizzle with the remaining olive oil, then sprinkle with smoked paprika and sesame seeds.
Store covered in refrigerator until ready to use. You may store the dip for up to one week in the refrigerator.
When ready to serve, drizzle 1-2 tablespoons of extra-virgin olive oil over the top. Serve with pita bread, crackers, and fresh vegetables for dipping. Serves 6-8.