Reserve ¼ cup aquafaba (the liquid) from the chickpeas and set aside (you may only need 2 tablespoons, but keep extra for adjustments). Rinse the chickpeas well.

For extra smooth hummus, remove chickpea skins by rubbing them in a clean kitchen towel (optional, but makes a difference!).

In a food processor or high-speed blender, blend the tahini, lemon juice, and ice-cold water for 1 minute until light and creamy. Scrape down the sides as needed.

Add garlic and salt and process again for 30 seconds.

Add chickpeas and blend for about 3 minutes, scraping down the sides as needed (if too thick, add 1-2 tablespoons aquafaba OR ice water until you reach your desired consistency).

Taste and adjust seasoning to your liking. You can add more salt, lemon juice, or tahini.

Transfer to a serving dish, and use the back of a spoon to create swirls. Fill swirls in with drizzles of olive oil and garnish with paprika, sumac, cayenne pepper, Za’atar seasoning, chopped parsley, and/or extra chickpeas. Enjoy!