Begin by draining a can of chickpeas, ensuring to reserve ¼ cup of the aquafaba.

In your food processor, combine the drained chickpeas, tahini, olive oil, hot honey, ground cumin, and salt.

Blend the mixture until smooth and velvety, adjusting with ice water as needed.

Transfer to a serving bowl and garnish with whole chickpeas, hot honey, and sweet paprika.

Serve with pita chips, veggies, or crostini for dipping.