Wash and drain the cooked chickpeas well. If using canned, wash it several times. Removing the skin while washing yields a smoother hummus.

In a food processor add lemon juice + tahini + 1 minced garlic + oil and beat well for few minutes.

Add the drained chickpeas + salt + cumin and process it until smooth, adding a tablespoon of water as needed. Scrape off the sides in between. Once the desired creaminess is achieved, taste and adjust the salt. Add one more minced garlic if needed. Process again if you are adding anything.

Transfer to a serving bowl, drizzle oil and sprinkle some paprika. Garnish with pine nuts or finely chopped cilantro/coriander leaves.

To make tahini:

Roast the sesame seeds by adding it to a pan in even layer placed on low - medium heat, stirring and moving it continuously till it heats up but doesn't change its color. Alternately you can also roast it in oven.

Transfer to a plate to cool. One cooled transfer into a food processor/mixer and grind the sesame seeds to powder and then add 1 tablespoon of vegetable oil at time as needed to form a little more than creamier liquid.

Soaking and cooking chickpeas:

Chikpeas should be washed and soaked in cold water overnight or unto 10 hours. This method helps in easier digestion. Wash thoroughly before cooking. If you are in a hurry, wash and transfer the chickpeas to a pot, add water and let it simmer for 5 minutes. Turn of the heat, cover the pot and let it stay for 1 hour before cooking again.

If using pressure cooker, cook till its soft, about 3-4 whistles.

If using normal pot, bring the soaked chickpeas and water to a boil, let it simmer for 5 minutes, then turn the heat to low, cover the pot and let it cook for 60-90 minutes.

If you want more detail about how to soak and cook chickpeas, check this.