In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.
2 pounds cauliflower (about 1 large head), trimmed, stems and florets cut into 1½-inch pieces
8 ounces parsnips (about 2 medium), peeled and cut into large dice
1 medium garlic clove, smashed
2 teaspoons kosher salt, plus more as needed
1½ cups low-sodium chicken (or vegetable) stock
Heat the oil in a large saucepan with a tight-fitting lid over medium-high heat until shimmering. Add the cauliflower, parsnips, garlic, measured salt, and pepper to taste and stir to coat with the oil.
Add the stock and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are knife tender, about 20 minutes.
Transfer the mixture, including the liquid, to the bowl of a food processor fitted with a blade attachment. Process until smooth. Taste and season with additional salt and pepper as needed, then transfer to a serving bowl.