Blend the tahini, lemon juice and peeled garlic alone for 60 seconds. It will seize and go stiff — this is expected.

With the motor running, trickle in 3-4 tablespoons of ice water until it turns pale, loose and creamy.

Add the drained chickpeas, cumin and salt. Blend for a full 3 minutes, stopping to scrape down. Most people stop at one minute and that is why theirs is grainy.

For genuinely silky hummus, slip the skins off the chickpeas first — tedious, but it is the single biggest improvement available.

Taste and adjust: it will want more lemon and more salt than you expect.

Spread, swirl, and pool olive oil in the groove.