Drain the chickpeas and rinse. Add around 2/3 of the tin to the blender/food processor.
Add the garlic, tahini, salt, a squeeze of lemon juice, water and 2tbsp of the oil to the blender/food processor and pulse. The ingredients should form the consistency of a creamy puree. If the puree is too dry, add more oil. If the puree is too watery, add more chick peas.
If using toasted cumin seeds, add now and blend. Taste the hummus for seasoning (you may want to add more lemon juice, salt or garlic).
Remove the hummus and set on a serving dish and drizzle with the remaining olive oil. At this stage, the dip is ready to eat.
Alternatively, make a well in the middle of the dish and add a handful of whole chickpeas. If you have omitted the toasted cumin, sprinkle the dish with a pinch of smoked paprika.