Standard bean cooking procedure: Rinse off a bunch of dried chickpeas, then soak them in cold water for 4-8 hours. Transfer the beans with their soaking water to a pot, and cover with more water. Add an onion (quartered), some carrot and celery (rough chopped), some whole smashed cloves of garlic, a few sprigs of thyme, and a bay leaf. Bring to a boil, boil hard for five minutes, lower to a simmer and cook until tender. Top off the pot with boiling wanter now and then if necessary. Salt, simmer for another ten minutes, and cool.
Put the amount of chickpeas you’ll be using to make hummus in a mixing bowl. Be sure some of that juicy goodness they’re swimming in comes along for the ride too. Add tahini, lemon juice, good olive oil, smoked paprika, and salt. (You could through in some raw or roasted garlic as well if you happen to swing that way.) The amounts here are really a matter of taste and feel. You can always add more of whatever once you’ve blended the stuff (but as my grandma used to say, you can’t take anything out!).
Working in frustratingly small batches (unless you have a super blender), puree this mixture to as smooth a paste as possible, adding more liquid (cooking juice, lemon juice, or olive oil—your call) if necessary to achieve the desired texture. Chill before serving.