Place the Dried chickpeas in a large bowl, cover with plenty of cold Water and stir in a pinch of Baking soda; soak at room temperature overnight (8–12 hours).
Drain and rinse the chickpeas, then transfer to a large pot and cover with fresh water; bring to a boil, skimming off any foam, then simmer 45–90 minutes until very soft—reserve 1–2 cups of the cooking liquid and drain. You can add a little more baking soda while cooking if they need to soften faster.
For extra-smooth hummus, pinch the skins off the hot chickpeas if you like (optional), then transfer the batch of Cooked chickpeas to a food processor.
Add the Tahini, Fresh lemon juice, peeled Garlic, and Fine salt to the processor and pulse until broken down. With the motor running, add 2–4 tablespoons of the reserved cooking liquid (or cold Water) a little at a time until the mixture is very smooth and creamy.
While the processor runs, drizzle in 2–3 tablespoons of Extra-virgin olive oil to emulsify; stop and taste, adjusting salt and lemon as desired.
Spoon the hummus into a shallow bowl, create a swirl in the center, drizzle with additional Extra-virgin olive oil, and finish with a dusting of Sweet paprika and chopped Fresh parsley. Serve warm or at room temperature with pita, flatbread, or vegetables.
