Drain the chickpeas, reserving the can liquid and then rinse. Set aside a few whole chickpeas for garnish.
Put the lemon juice, tahini, garlic and 2 teaspoons salt in the bowl of a food processor. Process, scraping down the sides of the bowl about halfway through, until thick and very smooth, 1 to 2 minutes. Add the chickpeas in 2 additions, processing until smooth after each addition. With the food processor running, slowly pour in the oil until the mixture is creamy. If the hummus is too thick, adjust the consistency by adding the reserved can liquid a few tablespoons at a time. Season with more salt if desired.
Spread out the hummus in a shallow serving bowl and drizzle with olive oil. Dust with paprika and garnish with the reserved chickpeas. Serve with pita chips and vegetables for dipping.
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