In a food processor or blender, combine two 14-ounce tins of chickpeas (that have been drained well) with lemon juice, garlic, cumin, paprika, and sea salt. Allow to sit for 5 mins before processing.
Next, add in the tahini and blend. The mixture will be a thick paste at first. Add in ice water, 1 tablespoon at a time, while blending until the hummus is smooth and creamy.
Taste to check seasonings and adjust as needed.
Transfer the hummus to a serving dish, drizzle with olive oil and top with smoked paprika.