Put the chickpeas in a large bowl, cover with water, and soak overnight. Change the soaking water at least once.

Drain and rinse the chickpeas, put in a large pot, and cover with plenty of cold water. Add the onion and garlic and bring to a boil. Simmer until the chickpeas are tender, 2 to 3 hours. (Alternately, cook in a pressure cooker for at least 1½ hours after it starts to boil.) Add the parsley and cumin to the cooking water if you like.

Drain the chickpeas and remove the herbs, reserving some of the cooking liquid.

Set aside ¼ cup of chickpeas. Grind the remaining chickpeas along with the cooked onion and garlic in a food processor.

Gradually add lemon juice, tahini, and salt until you have a smooth, uniform paste. Slowly pour in reserved chickpea liquid until the desired consistency is reached.Taste and adjust the seasoning.

Pour into a bowl and serve topped with a drizzle of olive oil, the reserved chickpeas, paprika, and coarsely chopped parsley leaves.

Variation:

Make green hummus by adding 1/2 bunch fresh parsley, and 1/2 bunch fresh cilantro.