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. It may be necessary to stop, scrape down sides of bowl again, and continue processing for another minute or so. 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.