Pulse the garlic in a food processor until it is minced. Add the garbanzo beans, almonds, lemon juice and tahini and start pureeing. When the mixture resembles a thick paste, slowly drizzle in the olive oil through the feeder tube until the hummus is smooth.
Drizzle with olive oil and top with crispy chickpeas, parsley, chives, chopped almonds and paprika before serving.
Store in an airtight container in the refrigerator.