Heat chickpeas and four tablespoons of water or vegetable stock in a saucepan.
When warmed through, place the chickpeas and two tablespoons of the stock or water in a food processor. Blend until roughly combined. Add the garlic, tahini and lemon juice and a couple of large pinches of salt and blend again.
Add the olive oil and blend again until hummus is the desired texture.
Serve on a flat dish topped with a drizzle of olive oil, some parsley, fried pine nuts and a sprinkling of paprika.
