1. Add the can of chickpeas with its liquid, garam masala, and salt to a saucepan over medium heat.
2. Bring the chickpeas to a simmer. Once a simmer is achieved, lower the heat, cover with a lid, and simmer for 10 minutes.
3. Remove 1 tablespoon of the cooked chickpeas and place aside. Transfer the rest of the overcooked chickpeas with their liquid to a blender. Process until the chickpeas are smooth and creamy, about 1-2 minutes on high.
4. Scrape down the sides. Add the lemon juice, tahini, and garlic. Process the mixture once more while slowly pouring olive oil down the chute. Continue to blend for an additional 1-2 minutes.
5. Transfer the hummus to a container with a lid, and refrigerate it for at least one hour before serving.

Serve

1. When ready to serve, dollop the hummus in a bowl or dish.
2. Use the back of a spoon to create smooth dips. Drizzle olive oil over the dips and add the reserved cooked chickpeas in the center.
3. Top with fresh herbs. Dip a fork into some water and then into a small bowl of paprika. Lightly press the fork onto the edges of the hummus to create red lines.
4. Serve with warm pita bread.