In a food processor, combine the tahini and lemon juice. Process for 1-2 minutes until smooth and creamy. This step is key to creating a light and fluffy hummus.

Add the minced garlic, ground cumin, and a pinch of salt to the tahini mixture. Process again for another 30 seconds to blend the flavours.

Drain and rinse the chickpeas if using canned. Add half of the chickpeas to the food processor and blend for 1 minute. Scrape down the sides of the bowl as needed.

Add the remaining chickpeas and process for another 1-2 minutes until smooth. If the hummus is too thick, add water a tablespoon at a time until the desired consistency is reached.

Slowly drizzle in the olive oil while the processor is running, blending it thoroughly into the hummus. This adds richness and smoothness to the dip.

Taste the hummus and adjust the seasoning, adding more salt, lemon juice, or cumin as desired. Process again to incorporate any adjustments.

To serve, transfer the hummus to a serving bowl. Create a small well in the centre and drizzle with a bit more olive oil. Sprinkle with paprika or sumac and garnish with chopped parsley, if desired.

Serve the hummus with warm pita bread, fresh vegetables, or as part of a mezze platter. Enjoy the creamy, rich flavours of this traditional Lebanese dish, which can be stored in the fridge for up to a week.