Drain the chickpeas and rinse under cold running water: Reserve a handful for garnishing.
In a food processor, combine the chickpeas, lemon juice, garlic, cumin, salt, water and tahini, whiz to a creamy puree, adding more water if needed.
Taste for lemon juice and salt, adjust to taste accordingly.
Place in a serving bowl and drizzle with extra virgin olive oil and scatter with the reserved chickpeas.
Sprinkle with paprika and serve with pita bread, warmed in a moderate oven or under a grill for a minute or two, cut in quarters.
