Drain the soaked cashews and reserve cashew water.
Shell chickpeas by either 1) squeezing each between thumb and pointer finger to remove skin or 2) rolling chickpeas vigorously between a dry kitchen towel until skins peel back.
Add cashews and 3 tablespoons of reserved water to a food processor and process until smooth.
Add in the chickpeas, lemon juice, tahini, olive oil, and garlic and process until very smooth and creamy (this will take a few minutes, so patience is a virtue for this recipe).
Add in salt and smoked paprika and pulse until incorporated. Serve hummus in a bowl and top with a drizzle of olive oil and a dash of smoked paprika.
Enjoy and refrigerate leftovers.
Recipe by Blissful Basil at https://www.blissfulbasil.com/super-creamy-hummus/