In a medium saucepan place the soaked chickpeas and cover them with water. Bring the water to a boil over high heat and vigorously cook the chickpeas for 10 minutes. Reduce the heat to low and simmer the chickpeas for 1� hours, or until they are tender (add more water if necessary). Drain the water from the chickpeas. Place them in a food processor (reserve 8 chickpeas for the garnish) and pur�e them until they are very smooth. Add some water if necessary. In a medium bowl, place the pur�ed chickpeas. Add the garlic, salt, pepper, tahini, and lemon juice. Mix the ingredients together so that they are well blended. Add the corn oil and mix it in well so that a smooth paste is formed. In a small serving bowl, place the humus. Smooth it down evenly with a knife. Pour the olive oil in the center. Sprinkle on the paprika and parsley. Garnish the dish with the reserved chickpeas. Makes 1� cups.