Combine tahini and 1/3 cup lemon juice in the bowl of a food processor; blend into a paste, adding extra lemon juice, if needed, until no longer dry.
Pinch skins off chickpeas. Discard skins and add chickpeas to food processor with water, garlic, olive oil, paprika, and salt. Puree until smooth. Serve immediately or refrigerate for up to a week.
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