The night before, soak at least 2 cups of chickpeas in water. In the morning, drain and rinse.
Boil the soaked chickpeas, firstly over a high heat, skimming off the foam, then lower the heat and simmer for about 90 minutes. Don't drain the juice just yet.
In a food processor, add the garlic, chickpeas, lemon juice, tahini. Blend for about a minute.
Add the salt, cumin and chickpea juice from the cooked chickpeas. Blend well for 2-3 minutes until smooth and adjust for taste.
Meanwhile, toast the pine nuts gently in a dry frying pan, stirring continuously. Toast until just turned brown.
When ready, spoon the hummus into a bowl and decorate with a drizzle of olive oil, some paprika and the toasted pine nuts.
Serve with carrot and celery sticks.
