Prep the tahini base: In a food processor, combine tahini and lemon juice. Process for 30–45 seconds until it lightens in color and thickens slightly. This step makes the hummus extra creamy.

Add garlic and seasonings: Add garlic, cumin, and salt. Blend again for 15–20 seconds to evenly distribute the flavors.

Stream in olive oil: With the motor running, drizzle in the olive oil until the mixture looks smooth and emulsified.

Add chickpeas: Add half the chickpeas and process for 45–60 seconds. Scrape down the bowl, add the remaining chickpeas, and blend until very smooth, 1–2 minutes.

Adjust texture: If it’s thick or grainy, add 1 tablespoon of ice-cold water or aquafaba at a time and blend until you reach a silky, spreadable consistency.

Taste and tweak: Add more salt, lemon, or cumin if needed. If the garlic tastes too sharp, let the hummus sit 10 minutes; it mellows as it rests.

Serve: Spoon into a shallow bowl, swirl the top with the back of a spoon, and finish with a drizzle of olive oil, a dusting of paprika or sumac, and parsley.