If using canned chickpeas, drain and rinse them. For extra-silky hummus, remove loose skins by gently rubbing chickpeas between your hands or pinching individual skins off. Reserve a tablespoon of whole chickpeas for garnish if desired.

Blend Base

In a food processor, combine chickpeas, tahini, lemon juice, smashed garlic, ground cumin and kosher salt. Pulse to combine until coarse.

Emulsify

With the processor running, slowly stream in 2 tablespoons olive oil and 2 tablespoons cold water. Continue processing 1–2 minutes, stopping to scrape down sides, until very smooth and creamy. If hummus is too thick, add up to 2 more tablespoons cold water, a teaspoon at a time, until desired consistency is reached.

Adjust Seasoning

Taste and adjust salt, lemon, or cumin as needed. Transfer hummus to a shallow serving bowl and use the back of a spoon to make a shallow well in the center for garnish.

Olive-Pimento Relish

Combine chopped Kalamata olives, chopped roasted pimentos, 1 teaspoon olive oil, 1/2 teaspoon lemon juice, chopped parsley, red pepper flakes and black pepper in a small bowl. Stir to combine and taste; adjust lemon or oil if needed. Let sit at room temperature for 10 minutes to meld flavors.

Plating & Accompaniments

Warm pita wedges briefly in a 350°F (175°C) oven for 5 minutes or in a skillet until pliable and slightly charred at the edges.

Toast almonds in a dry skillet over medium heat, stirring, until fragrant and lightly golden, about 3–4 minutes. Remove from heat to avoid burning.

Spoon olive-pimento relish into the center well of the hummus. Drizzle 1 tablespoon extra olive oil over the hummus and sprinkle with paprika. Scatter toasted almonds around the edge and garnish with reserved parsley and any reserved whole chickpeas.

Arrange pita wedges and crudités on the same platter or on a separate board for serving.