Drain the canned chickpeas in a sieve. Alternatively, soak dried chickpeas overnight and then cook. Keep a few chickpeas for decoration. Peel the garlic clove and squeeze the lemon juice.

Put the lemon juice, garlic and salt in the blender. Then add the tahini. After blending, slowly add the cold water and continue blending. Finally, add the chickpeas, olive oil and cumin and blend until creamy.

Finally, season with salt and lemon juice and mix in water if the mixture is too solid. To serve, garnish the hummus with a little olive oil, chickpeas, chilli powder and parsley.