In a medium saucepan, bring the water to boil. Whisk the chickpea flour into the boiling water (mihgt get a little clumpy which is nothing to worry about). Cook on medium-high heat for 1 minute, stirring constantly. Reduce the heat to medium-low and cook another 5 minutes, stirring constantly. Set aside to cool

Transfer the chickpea paste into the bowl of a food processor or a large bowl if using an immersion blender. Add the garlic, broth, tahini, lemon juice, and tabasco sauce. Blend or purée until smooth.

Mix in the cumin, parsley, salt, and pepper. Slowly add the olive oil while blending/processing/immersing until it's blended well. If the mixture is too thick, add a little more broth or olive oil.

Scrape into a bowl and cover with plastic wrap. Let set for at least an hour, then give it a taste. Add more lemon juice, salt, pepper, or herbs as desired.

Drizzle with a little olive oil, and sprinkle with paprika before serving.