Rinse and drain one can of chickpeas. Cover with fresh water and add 1/3 teaspoon of baking soda. Bring to a boil for 15 minutes until slightly mushy.

Drain the chickpeas and let them cool slightly while gathering other ingredients.

In a food processor, combine 3 tablespoons of lemon juice, 1/4 cup of tahini, 1/4 cup of cold water or plant-based milk, minced garlic, 1 teaspoon of cumin, and salt. Blend until smooth.

Add the drained chickpeas to the processor and blend for 1 to 2 minutes. Add more water if needed for creaminess.

Taste the hummus and adjust seasonings to preference.

Transfer the hummus to a bowl, make a well in the center, drizzle olive oil, sprinkle paprika, and garnish with parsley.