1Drain the chickpeas, reserving some of the liquid. Rinse the chickpeas with cold water and drain well in a colander.
2Place the chickpeas, a little of the reserved liquid (start with a few tablespoons), basil, tahini, garlic, lemon juice, olive oil, black pepper and salt into a food processor. Cover and process on PULSE until the mixture is smooth, adding more cooking liquid if necessary to desired consistency. Taste test and adjust.
3Spoon the hummus onto a platter or in a serving bowl. Sprinkle lightly with some Spanish smoked paprika; garnish with basil ribbons and sprinkle of toasted nuts. Alternatively, you can infuse the smoked paprika and pine nuts in some olive oil a few minutes until the nuts start to lightly brown. Set aside to cool then drizzle over the hummus.
Accompany dip with slices of baguette, chips, pita triangles, crackers, etc. For best flavor, serve at room temperature.
Other uses: sandwich spread, deviled eggs, pizza topping, etc.