1. Combine water and lemon juice in a measuring cup.
2. Whisk together the tahini and olive oil in a small bowl or large measuring cup.
3. Set aside 2 tablespoons chickpeas for garnish.
4. Process remaining chickpeas, garlic, salt and cumin in a food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula.
5. With machine running, add lemon juice/water mixture in a steady stream through the feed tube. Scrape down bowl and continue to process for 1 minute.
6. With machine running, add the tahini/oil mixture in a steady stream through the feed tube, and continue to process until the hummus is smooth and creamy, about 15 seconds, scraping down the bowl as needed.
7. Transfer the hummus to a bowl, cover with plastic wrap, and let sit for at least 30 minutes.
8. When ready to serve, sprinkle with the reserved chickpeas, parsley, and drizzle with olive oil.
Serving: Serve hummus with your favorite vegetables, pita chips, naan, or anything you prefer!
Storing: Hummus should be stored in an airtight container in the refrigerator for up to 1 week.