Heat the chickpeas in their liquid in a small saucepan. Strain the chickpeas, reserving some of the liquid.
Place half the chickpeas into a food mill and start processing them into a bowl. Add a very small amount of chickpea liquid to get the mash going.
Process until all of the chickpeas are mashed and only the skins remain. Remove the skins from the food mill and repeat with the remaining chickpeas. Set the mashed chickpeas aside.
Place the garlic and salt into a mortar then grind with a pestle until you have a garlic/salt paste.
Stir the lemon juice, tahini, and olive oil into the garlic paste until smooth.
Add the garlic/oil/tahini mixture to the mashed chickpeas and stir until mixed well. Taste the hummus for seasoning and adjust to personal preference with more salt, olive oil, or lemon juice. (I usually stir in a little more olive oil).
Transfer to a serving bowl and drizzle with additional extra virgin olive oil and paprika.