Combine the chickpeas, tahini, garlic, the 2 tablespoons of smoked olive oil, salt and lemon juice in a food processor. Puree for about 1 minute to form a smooth hummus. If the consistency is too thick, add some or all of the reserved chickpea liquid. The hummus should be somewhat thick and not at all runny.
Transfer to a bowl. Drizzle with a little more smoked olive oil or with the extra-virgin olive oil, if desired. Sprinkle lightly with paprika, if using, and serve.
RECIPE SOURCEFrom Smoke Signals columnist Jim Shahin