Prepare the chickpeas

• Drain the jarred chickpeas, keeping the aquafaba in a bowl.
• Set a few chickpeas aside for topping.

Load the blender

• Add the chickpeas to the blender and pour in half of the aquafaba.
• Add the garlic, tahini, olive oil and lemon juice, catching the pips.
• Season with the flaky sea salt and the optional pinch of cumin.

Blend until very smooth

• Blend for longer than you think, scraping down the sides regularly.
• Add more aquafaba if the mixture is too thick.

Adjust the seasoning

• Taste and add more lemon juice or salt as needed.
• Blend again briefly until creamy.

Serve

• Spread the hummus in a bowl, drizzle with olive oil and top with the reserved chickpeas.
• Serve at room temperature; store sealed in the fridge for up to 4 days.