If using dried chickpeas, soak them overnight in water. Add baking soda to soften them. This step helps cook them faster and makes the hummus smoother later.

Drain soaked chickpeas and rinse well. Boil them in fresh water with a little baking soda. Cook until very soft. They should break easily when pressed between fingers.

Once cooked, drain chickpeas and let them cool slightly. Rub them gently to remove skins. This step takes time but gives very smooth hummus texture.

Add chickpeas to a food processor. Blend until smooth. Stop and scrape the sides if needed. This helps create a creamy and even mixture without lumps.

Add tahini, lemon juice, garlic, salt and cumin. Blend again until smooth. The mixture will become lighter in color and more creamy as you mix.

Add cold water slowly while blending. This step makes hummus light and fluffy. Add water until you reach your desired smooth and creamy consistency.

Transfer hummus to a bowl. Drizzle olive oil on top. You can also sprinkle paprika or herbs. Serve fresh for the best taste and texture.