Drain the chickpeas, reserve some of the water, and put them in the mixer jar, with the water. Make a homogeneus puree (better add gradually the water to the chickpeas).

Add the tahini, the peeled and crushed garlic cloves, the lemon juice and some salt. And add the ground cumin if you want to use it in this recipe. Mix for 5 minutes, until it gets smooth.

Place it in a serving dish and taste it again in case it needs more salt.

Add the olive oil over it, with a thin stream, and garnish with fresh parsley.

You can eat it warm or cool. If you're going to put it in the fridge, cover it with plastic film before.