Drain and rinse the garbanzo beans. Place in a pot with water and bring to a boil. Add a teaspoon of baking soda if you're prone to gas. Reduce the heat to medium, cover, and cook for 1 to 1 1/2 hours until the beans are very soft. Drain and let cool.

Place the garbanzo beans in a food processor until no large chunks remain. Add the tahini paste, olive oil, lemon juice, garlic, cumin and salt and process until smooth. Add some of the reserved cooking water, a little at a time, as needed until the desired consistency is reached. Add salt to taste.

Transfer to a serving bowl and make some swirly divets on the top. Drizzle some olive oil over it, sprinkle with some paprika and chopped fresh parsley if desired. Serve with toasted pita wedges, vegetables or crackers.

Store in the fridge for up to 3 days.