Place the lemon juice, tahini, and minced garlic into the blender jar.

Blend on high speed for 30 seconds until the mixture is aerated and turns pale.

Add the chickpeas, olive oil, cumin, and salt to the blender.

Process on medium-high speed, using a tamper to push ingredients toward the blades, until the mixture is thick and mostly smooth.

While the blender is running on low speed, slowly add the ice-cold water one tablespoon at a time until the hummus reaches a light, fluffy texture.

Adjust seasoning with additional salt or lemon juice if necessary.

Transfer to a serving bowl and garnish with a drizzle of olive oil.