Take your garlic cloves and cut them all in half and roast them in some olive oil until they're brown. Then either put them in a processor or chop very fine and set aside. Cut up the habanero as well and set aside with the garlic. Pour the can of chickpeas (including about only a quarter of the juice) in a blender or processor. Add the tahini to the blender. Blend until smooth and add the garlic and habanero and a tablespoon of olive oil. Blend until smooth. Take your half a lemon and juice into the blender and then throw the zest in. Blend really well until smooth. Add about a tablespoon of cayenne spice and about a teaspoon of cumin and stir really well and then pour into a bowl. Add salt to taste and stir until you have a really nice smooth consistency. Drizzle with oil and sprinkle with paprika (optional)