Soak the chickpeas in water overnight and boil them in the morning until they soften.
In a blender, add the boiled chickpeas, tahini, the extra virgin olive oil “PDO Sitia of Lassithi, Crete”, some crushed garlic, salt, paprika and a little water.
Grind in a blender until you create a dip with a creamy texture.
Add some lemon juice, a spoonful at a time (use as much as you like, depending on how sour you prefer it to taste and how acidic your lemon is).
Good luck and enjoy!