Place 1/4 cup water into a small bowl and place in the freezer to get very cold.

In a food processor fitted with an S-blade, combine the tahini and lemon juice and process for 1 minute on high. Scrape down the sides, then process for 30 seconds or more. Don’t skip this step -- it’s key for ultra creamy hummus.

Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 1 minute on high, scraping the sides down halfway through.

Drain and rinse the chickpeas, then add half of them to the food processor. Process for 1 minutes, then scrape down the sides, add the remaining chickpeas to the processor, then process for 1-2 minutes on high. It should be very smooth and thick, but may still have some tiny bits of chickpeas.

Remove the cold water from the freezer and turn the food processor on low. Add in the water 1 tablespoon at a time, up to 2-3 tablespoons until you reach a perfectly smooth consistency.

Taste for seasoning and adjust if needed. To serve, place hummus in a shallow bowl with a drizzle of olive oil and a dash of paprika or za’atar. Store hummus in an airtight container for up to one week in the refrigerator.