In a food processor, combine the tahini and lemon juice and and blitz for a minute.
Next, add the grated garlic and olive oil and blend again until it forms a paste.
Then, add the drained chickpeas (I always save a few for decorative purposes), salt and ground cumin and blitz again until smooth. If the texture is too coarse, add water, or some additional lemon juice until the desired consistency has been reached.
Finally, turn out into a small bowl or large ramekin, and decorate with whole chickpeas you reserved earlier. Mist a little olive oil over the hummus, and sprinkle ground paprika over the top.
Notes
If you fine the taste of raw garlic too overpowering, it is very easy to blanch the grated garlic in boiling water for a few minutes, drain, and add as normal.