If using canned garbanzo beans, drain and rinse well. For a silkier texture, remove a few skins by pinching each bean between fingers—optional. Peel the garlic cloves and roughly chop.

Blend tahini and lemon

In a food processor, combine tahini and lemon juice and process 30–45 seconds until the mixture lightens in color and becomes slightly aerated. Scrape down the bowl.

Add garlic and seasonings

Add chopped garlic, ground cumin, and coarse salt to the tahini-lemon mixture. Process 15–20 seconds to incorporate.

Add chickpeas and olive oil

Add the cooked garbanzo beans and 3 tablespoons extra virgin olive oil to the food processor. Process 1 minute, then stop and scrape down the sides.

Adjust texture

With the processor running, stream in cold water 1 tablespoon at a time (about 3 tablespoons total) until the hummus reaches a smooth, creamy consistency. Process another 30–60 seconds for maximum silkiness. Taste and adjust salt, lemon, or cumin as desired.

Tatbileh (herbed olive oil topping)

While the hummus rests, combine 3 tablespoons extra virgin olive oil, chopped parsley, chopped mint, sliced scallion, sumac, Aleppo pepper (or chili flakes), and fine sea salt in a small bowl. Stir to combine and let sit 5 minutes to meld flavors.

Assembly & garnish

Spoon the hummus into a shallow serving bowl and use the back of the spoon to create a shallow well in the center.

Drizzle 1 tablespoon extra virgin olive oil over the top, spread some of the tatbileh into the well and around the surface as desired. Reserve a few whole chickpeas and place them on top for visual appeal.

Dust lightly with smoked paprika or additional sumac. Serve immediately with warm pita, fresh vegetables, or store refrigerated in an airtight container for up to 4 days.