Combine the chickpeas, tahini, olive oil, lemon juice, garlic, cumin, kosher salt, and ⅓ cup of the reserved chickpea liquid in a high-powered blender, then secure the lid and remove the lid cap to insert the tamper. Switch the blender to high for approximately 30 seconds, using the tamper to press the mixture toward the blades; blend longer for a silkier consistency, adding extra chickpea liquid if a softer texture is preferred. Transfer the hummus to a serving dish and adorn the top with a drizzle of extra-virgin olive oil, a sprinkle of paprika, and a scattering of freshly chopped parsley.