Place garlic in a food processor, hand blender or good ol’ fashioned mortar & pestle; process, chop or beat until finely minced. Add olive oil, tahini and salt, and process.
If you want to keep the hummus a little chunky, reserve 1-2 tablespoons of the chickpeas for later. Add the remaining chickpeas, lemon juice, cumin and paprika (if using) to the food processor and continue to pulse until smooth.
If the mixture is too thick, you can add a couple teaspoons of water to thin it out.
Spoon mixture into a medium bowl, and drizzle with extra-virgin olive oil and chili flakes.
Serve with celery sticks, sliced bell peppers, zucchini, carrot sticks or broccoli.
