Drain chickpeas, setting aside the liquid (this is called aquafaba).
2 14 oz cans garbanzo beans
In a blender or food processor, blend the tahini, garlic, lemon juice, olive oil, and salt on high for 2-3 minutes. Add a bit of the reserved liquid from the beans if the mixture is too thick.
1/4 cup tahini, 5 cloves garlic, 1/4 cup fresh lemon juice, 3 tbsp olive oil, 1 tsp kosher salt
Add the chickpeas and blend on high, stopping to scrape the sides as needed.
2 14 oz cans garbanzo beans
Once the hummus is super smooth (3-6 minutes), stop the machine and add the smoked paprika and sumac. Pulse a few times.
1/8 tsp smoked paprika, 1/8 tsp sumac
Optional: garnish with sesame seeds, a pinch of smoked paprika, parsley, and additional olive oil.
If the hummus seems too thick, drizzle in reserved chickpea liquid (called aquafaba) instead of adding more olive oil. The aquafaba makes the hummus smooth and light.
I don't recommend using bottled lemon juice, as it makes the hummus bitter/acidic.
If raw garlic is a bit much for you, try roasted garlic instead.