If using canned chickpeas, drain and rinse them thoroughly. For even smoother hummus, remove the skins by gently rubbing the chickpeas between your hands or a kitchen towel.

Combine tahini and lemon juice in a food processor and blend for about 1 minute until the mixture becomes light and creamy.

Add garlic, cumin, and salt, and process for another 30 seconds.

Add half the chickpeas and blend until incorporated, then add the remaining chickpeas.

While the processor is running, slowly drizzle in olive oil and cold water until you achieve your desired consistency — smooth and creamy but still thick enough to hold its shape.

Taste and adjust seasonings as needed, adding more lemon juice, garlic, or salt to preference.

Transfer to a serving bowl, create a well in the center with the back of a spoon, and drizzle with olive oil. Garnish with paprika, whole chickpeas, or fresh herbs if desired.