Drain the chickpeas into a colander and rinse them under cold water for about one minute. Gently pat dry, then de-shell each chickpea and discard the shells. Place de-shelled chickpeas into a food processor.
Add the lemon juice, garlic clove, tahini, salt, pepper, cumin, plus 2 tablespoons water to the chickpeas in the food processor. Blend for 1 to 2 minutes. Then, with the food processor still running, slowly pour in the extra-virgin olive oil.
Stop the food processor and taste the hummus. If necessary, add more lemon juice, water, or extra-virgin olive oil, one teaspoon at a time, and mix again until combined.
Spoon into a serving bowl. If desired, top with extra drizzle of olive oil, pepitas, sesame seeds, crushed red pepper flakes, and/or chopped parsley.
Storage tip: You can store homemade hummus in an airtight container in the refrigerator for up to four days. While you can freeze hummus, I do not recommend it; it does not freeze well and thawed frozen hummus can taste bland.
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