Start by adding the canned chickpeas to a sauce pot and cover with water. Bring to a boil.

Meanwhile, add the tahini and juice from 1 lemon to a food processor and blend together.

Chop the garlic and add it to the food processor with salt, olive oil, and cumin. Blend on high.

Drain the chickpeas reserving the water and add half of them to the food processor. Blend on high. Scrape down the sides of the blender and add the remaining chickpeas and 2 tablespoons of the reserved water.

Blend again and add water 1 tablespoon at a time until desired consistency is achieved. Add less water for more chunky/thick hummus and more water for a smoother hummus.