Step 1

Add the chickpeas to a food processor and blend for 1-2 minutes until you have a paste-like puree, scraping down the sides with a silicone spatula as needed.

Step 2

Add the tahini, lemon juice, garlic, 1/2 teaspoon cumin, salt, and several cracks of black pepper. Start blending, and with the motor running, stream in the ice water, a tablespoon at a time, until the hummus is thick yet smooth and creamy. Taste for seasonings and add more salt, lemon juice, garlic, or cumin as needed. If the hummus is still too thick for your liking, add a tablespoon or two more of ice water.

Step 3

Transfer the hummus to a plate or shallow bowl and use the back of a spoon to create a shallow well in the center. When ready to serve, drizzle the hummus generously with the olive oil. If desired, sprinkle paprika on top and a small handful of chopped parsley. NOTE: for the best results and if you're not in a rush to eat the hummus immediately, cover the hummus with plastic wrap to keep it from drying out and let it rest for 30 minutes before serving.

Step 4

Store hummus in an airtight container for up to 1 week. If you didn't already add the olive oil, pour a thin layer of olive on top of the hummus to keep it moist.