In a food processor, combine the chickpeas with the olive oil, tahini, lemon juice, salt, garlic, and cumin until smooth. Add a few tablespoons warm water if you like a thinner hummus. Taste the hummus and adjust seasonings to your taste – you may like more salt, more lemon, more cumin, etc. (Also keep in mind that once it sits for a few hours, the flavors will improve!)
Spread the hummus in a shallow bowl. Drizzle liberally with oil and sprinkle with a bit of sea salt and cayenne. Serve with crudites and warm pita bread, or spread in a wrap.
NOTE: This will keep in the fridge for a week, though I’ve never had it last that long!
