Soak the chickpeas overnight in a bowl with lots of cold water.
Drain the chickpeas, put them in a pot with an equal amount of water and half a teaspoon of baking soda, bring to boil and take of the foam the accumulates on top. When done, lower the heat, cover and cook for two hours until the the chickpeas can be easily mashed. Before grinding put aside quarter of a cup of chickpeas and the cooking liquid.
In a food processor, grind the hot chickpeas and the other ingredients. Add the cooking liquid to get smooth and moist paste.
To serve, put a few spoons of humus paste on a plate and smear it around. Add cooked chickpeas, olive oil, chopped parsley and paprika. It's also good to serve with raw onion and tomato wedges and pickles. Better fresh and hot!