Place chickpeas in a bowl. Cover with cold water and cover with plastic wrap. Stand overnight.
Drain chickpeas. Place in a saucepan. Cover with cold water and bring to a boil over medium-high heat. Then reduce heat to low. Allow to simmer, uncovered, for 20 to 25 minutes or until tender. Drain but reserve ½ cup liqiud.
Process chickpeas, tahini, lemon juice, garlic, oil, salt and reserved liquid until almost smooth.
Spoon into a bowl. Sprinkle with paprika. Drizzle with oil. Serve with garlic & herb naan.