Drain and rinse the chickpeas and place them in a high speed blender along with the tahini, olive oil, garlic, toasted and ground cumin, cayenne and lemon juice.
Season to taste and blend, occasionally scraping down the sides, until light and creamy. Add a tablespoon or two of water towards the end until the hummus reaches the desired consistency.
Spoon into a bowl, drizzle with a little extra oil, sprinkle with smoked paprika and parsley and serve with vegetable crudites, bread or flatbread crackers (pictured).