Pour the lemon juice and tahini into your food processor and process on high until a thick paste forms. Scrape down the bowl of your processor with a spatula and process again for a few more seconds.

Add in the chickpeas, minced garlic, salt and cumin and process for a minute or until everything is thick and combined. Again, scrape down the sides of the bowl.

While the food processor is running, slowly stream in the olive oil (or water) until a smooth, creamy hummus forms. Make sure to add the olive oil slowly so you don't add to much and end up with an over-runny hummus.

Taste and add more salt if needed. Serve immediately with an extra drizzle of olive oil and a dash of cumin or store in an airtight container in the fridge for a week.