Add the chickpeas and blend on high speed. The hummus should keep moving in the blender. If it stops moving, turn the blender off and use a spatula to scrape down the sides and remove the air bubble that may form near the blades.
Keep blending until you get a smooth, creamy consistency. If it's too thick, add more water, ¼ cup at a time.
When it's done and you've tasted it and adjusted the seasoning to your liking, dollop out the hummus onto a large plate. Use a spoon or spatula to spread it and create peaks and valleys.
Drizzle the top liberally with olive oil and garnish with chopped parsley, slivered lemon zest, and a dusting of cumin if you like.
Notes
-Almost any herb will work in place of the parsley. Cilantro, dill, tarragon, and even sage, are all good choices.
-The cumin can be replaced, too. Use coriander, allspice, or paprika instead.
Recipe by Lands & Flavors at https://www.landsandflavors.com/beet-hummus/