Place the chickpeas, ice water, tahini, cumin, lemon juice, garlic and salt into the blender and blend on high speed until smooth and creamy. If you must, add a tablespoon of water, as needed.
Using a rubber spatula, pour it all out onto a serving dish and smooth with the back of a spoon; drizzle the olive oil over the top and finish with a dusting of paprika and optional, everything bagel seasoning.
Serve with carrot sticks, cucumbers, pita wedges, etc.
I like to make this in my high speed bullet blender.