Preheat oven to 400 degrees Fahrenheit.
Place 1/2 cup of chickpeas in a small bowl, and add 1/2 teaspoon salt, 1/2 teaspoon paprika, and 1 teaspoon olive oil. Toss well, place on a sheet pan, and bake for 10 minutes. Toss halfway through, at the 5 minute mark.
While the chickpeas are baking, place the remaining chickpeas in a food processor with 1 teaspoon salt, pepper, 1 1/2 teaspoons paprika, tanini, lemon juice, and garlic. Process continuously until you have a smooth paste, stopping to scrape down the sides as necessary. Additionally, if the mixture is too thick, add water 1 Tablespoon at a time, until desired consistency is reached. Taste, and adjust seasonings as necessary.
Remove chickpeas from the oven, and allow to cool slightly. Place hummus in a serving dish, top with roasted chickpeas, and 3 teaspoons good olive oil. Sprinkle with fresh parsley, and serve with raw vegetables and/or pita bread.