Soak 1/3 cup dried chickpeas in 1-cup water for 8-10 hours or overnight. Drain the excess water from soaked chickpeas and rinse them in water. Transfer them to a 2-3 liter capacity pressure cooker and add 3/4 cup water and salt.
Close the cooker with a lid and pressure cook for 4-5 whistles over medium flame or boil in salted water in a medium size pan until soft. Open the lid after pressure releases naturally.
Drain excess water Transfer drained chickpeas into food processor or a mixer grinder jar.
Now add all ingredients, Blend on low speed until smooth. You'll have to stop the blender often to push down the ingredients.
If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along.
Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter soaked beans on top, and serve.