First prepare your chickpeas by opening the can and draining all of the liquid from it. Then add your chickpeas to either a colander or fine mesh sieve and run water over it until it runs clear. You really want to get all of that canned flavor out of the chickpeas. Set aside.

In your food processor, combine the tahini and lemon juice. Pulse this for about a minute and then use a rubber spatula to scrape down the sides and bottom of the bowl. Then pulse for one minute more, until the tahini is lightened in color and whipped. This will help make your hummus nice and light!

Add the garlic, olive oil, cumin, and salt. Combine in the food processor for about 1 minute. You just want to make sure the garlic and oil are fully incorporated before you add your chickpeas.

Add your prepared chickpeas and combine in the food processor for 2 minutes. Then scrape down the sides and bottom of the bowl and pulse for 30 seconds more. The hummus should be pretty thick right now and you may even have tiny bits of chickpeas in there.

Add the water and pulse for one more minute. This will make the hummus super light and creamy!

If you have anything that is not incorporated, scrape down the sides and bottom of the bowl and pulse 30 more seconds. Add any additional salt and pepper to taste.

Serve with a drizzle of olive oil on top and a dash of paprika. Enjoy with pita chips, pretzels, carrots, cucumbers, or on anything else you like!