Boil the chickpeas in a pot covered in water until soft, or if you are tight for time you can always use canned ones but I prefer not to. When the chickpeas are soft drain them and rinse them until they are cool.
Lightly chop the parsley and chop the garlic.
Blend the first 6 ingredients together.
When it is fully smooth, add a few chickpeas in at a time.
Blend and then keep adding more until they are all blended together smoothly.
Remove everything from the blender and place it into a mixing bowl.
Add some paprika and Himalayan salt to taste.
Now mix in the tahini.
There you are, you have a green parsley hummus.