In the bowl of a food processor, combine the chickpeas, tahini, lemon juice, garlic clove, cumin, and salt. Puree until smooth.

With the food processor running, slowly pour in 2 tbsp of ice water. Continue processing, stopping occasionally to scrape down the bowl, until very smooth, about 5 minutes. (The hummus should be slightly warm to the touch.)

Add the olive oil, and process until well combined. Taste the hummus and add additional lemon, salt, or cumin if desired. If the hummus is thicker than you prefer, add the additional water.

Transfer the hummus to a serving bowl and use a spoon to make a swoopy swirl in the center. Top with olive oil and you're seasoning of choice before serving.

Hummus can be covered and refrigerated for up to 1 week, and is even better in flavor after a few hours in the fridge. Bring back to room temperature before serving.