Start by opening a can of chickpeas and draining them, reserving ¼ cup of the aquafaba—the liquid found in the can. Rinse the chickpeas under cold water in a colander and set aside.

In a food processor, combine the rinsed chickpeas, tahini, olive oil, hot honey, ground cumin, and salt. Add 2 tablespoons of the reserved aquafaba. Secure the lid and blend on high for 1-2 minutes, stopping occasionally to scrape down the sides.

After blending, check the consistency of your honey hummus. If it's too thick, gradually add more of the reserved aquafaba and a splash of ice water, one tablespoon at a time. Blend on high for an additional 1-2 minutes.

Transfer the hummus to a serving bowl. Top with a drizzle of hot honey, a sprinkle of sweet paprika, and optionally a dollop of calabrian chili paste.