In a food processor, blend the chickpeas until a chunky mixture forms. Scrape down sides of bowl, and add garlic, lemon juice, salt, tahini, cumin, paprika, and cayenne pepper.
With machine running, add ¼ cup cold water by the tablespoonful and continue to blend until a smoothy and creamy texture is created.Taste and add additional salt if necessary.
To serve, spread the hummus in a bowl, drizzle generously with olive oil, dust with additional paprika, and sprinkle with parsley. Store in refrigerator for up to 5 days.