Sweet or hot Spanish or Hungarian paprika (optional)
Siracha Sauce (optional)
Place contents of the can of chickpeas into a small sauce pan. Add enough water (or broth) to cover the chickpeas with at least 1 inch of liquid. Place on medium high and bring to boil. Reduce heat so that the liquid is at a slow boil. Cook the chickpeas, adding more liquid if necessary until the skins of the chickpeas pop off and the chickpeas begin to break down. Using a slotted spoon, place chickpeas into a strainer and rinse with cool water. Remove all skins that have popped off of chickpeas and discard.
Place chickpeas, garlic, lemon juice and tahini into a food processor or blender. Pulse the mixture to combine. With the motor running add bean liquid by the tablespoon until the mixture is very smooth and pale. This may take up to 4 minutes. Add cumin, vanilla and salt and process. Taste and adjust lemon juice, cumin, and salt to taste. Add more liquid until the mixture is thin enough to easily use as a dip.
Scrape mixture into a serving bowl or a container if not using immediately. If you have placed the hummus into a bowl, taste and adjust flavors again if needed. Blend in chives or parsley and paprika or Siracha if using. Thin more if consistency is still thicker than you’d like. Make a well in the center of the hummus and drizzle with an ample amount of olive oil, especially into the center well.
Serve with cooked artichokes and warm pita or other flat bread if desired.