Soak the dry lentils overnight or for at least 2 hours, rinse, and transfer them to a pot. Cover with water, bring to a boil, then simmer for 15-30 minutes until tender.

In a skillet, warm olive oil over low heat. Add crushed garlic and cumin seeds; cook for about 5 minutes until fragrant.

Combine cooked lentils with reserved lentil water, salt, and paprika in the skillet; cover and simmer for 5-10 minutes.

Transfer cooled mixture to a food processor, add tahini and lemon juice, and blend until smooth. Serve in a bowl, drizzle with olive oil, and garnish with herbs.