Drain the chickpeas but reserve some of the liquid. Optionally, reserve a few chickpeas for a topping later.

Place chickpeas in a food processor together with garlic, tahini, lemon juice, olive oil, cumin, salt, and pepper.

Process everything until smooth. Scrape down the sides as necessary. If the mixture seems too dry, add a little of the reserved chickpea liquid, 1 tablespoon at a time.

Transfer the finished homemade hummus to a serving bowl and drizzle the top with a little olive oil. Top with a few whole chickpeas for decoration, or sprinkle with some za'atar or paprika powder.

Store homemade hummus covered in the fridge for 3-5 days.