Drain and rinse the chickpeas thoroughly under cold water to remove excess sodium. For an even smoother hummus, peel the skins off the chickpeas by gently squeezing them between your fingers.

Add the garlic cloves and lemon juice to your food processor and pulse about 10 times until the garlic is finely minced. Let this mixture sit for a minute or two while you gather the remaining ingredients.

Add the drained chickpeas, cumin, salt, paprika, and cayenne pepper (if using) to the food processor. Pulse about 15 times to break down the chickpeas into a coarse, crumbly mixture. Scrape down the sides of the bowl with your spatula.

With the food processor running, slowly drizzle in the olive oil through the feed tube over about 30 seconds to emulsify the oil with the chickpeas, creating a creamy base.

With the processor still running, pour in the ice-cold water in a steady stream. Continue processing for 2 to 3 minutes without stopping, scraping down the sides once halfway through.

Stop the processor and taste your hummus. Add more salt, lemon juice, or garlic according to your preference. If the hummus is too thick, add cold water one tablespoon at a time while blending until you reach your desired consistency.

Run the food processor for one final minute to ensure everything is completely smooth and well combined. Scrape down the sides one last time and give it a few final pulses.

Transfer the hummus to your serving bowl using a rubber spatula. Create a shallow well in the center with the back of a spoon and drizzle with extra virgin olive oil. Sprinkle with additional paprika, a pinch of cumin, or fresh herbs. Serve immediately or refrigerate until ready to use.