Drain the 2 cans chickpeas over a mixing bowl, reserving the liquid (¼ cup reserved chickpea liquid). Rinse the 2 cans chickpeas under cold water. For the smoothest hummus, take a few minutes to peel the 2 cans chickpeas by gently pinching each one between your fingers — the skins slip right off. This step is optional but makes a noticeable difference in creaminess.

Add the 2 cloves garlic peeled cloves and 3 tbsp fresh lemon juice from about 1–2 lemons to the food processor. Pulse 5–6 times until the 2 cloves garlic peeled is minced. Let this sit for 1–2 minutes — this mellows the raw 2 cloves garlic peeled bite slightly.

Add the ½ cup tahini well-stirred, ¾ tsp kosher salt, and ½ tsp ground cumin to the food processor with the 2 cloves garlic peeled-3 tbsp fresh lemon juice from about 1–2 lemons mixture. Process for about 1 minute until the mixture is thick, pale, and smooth.

Add the drained chickpeas to the food processor. Process for 1 minute. Then, with the machine running, drizzle in the 2 tbsp ice water for blending and reserved 2 cans chickpeas liquid (¼ cup reserved chickpea liquid). Continue to process for another 2–3 minutes, until the hummus is very smooth and creamy. Stop to scrape down the sides as needed.

Taste and adjust seasoning — add more ¾ tsp kosher salt, 3 tbsp fresh lemon juice from about 1–2 lemons, or a touch more ½ cup tahini well-stirred as desired. If the hummus is thicker than you like, blend in a little more 2 tbsp ice water for blending, one tablespoon at a time.

Transfer the hummus to a wide, shallow serving mixing bowl. Use the back of a spoon to create a swirl or well in the center. Drizzle generously with 2 tbsp extra-virgin olive oil for serving, dust with ¼ tsp smoked paprika, and scatter 1 pinch fresh parsley roughly chopped and 1 pinch za'atar over the top if using. Serve immediately with warm pita, vegetables, or crackers.