Place the drained chickpeas, tahini, lemon juice, garlic and salt into a food processor.

Blend for 1 minute. Scrape down the sides.

With the processor running, add the ice-cold water one tablespoon at a time. Blend for 4–5 minutes until the hummus is very smooth, light and creamy.

Taste and adjust the lemon, garlic and salt.

Spread onto a plate, creating a well in the centre with the back of a spoon. Drizzle olive oil into the well.

Dust with smoked paprika and scatter fresh parsley over. Serve with warm pita bread.