Drain and rinse the chickpeas thoroughly under cold water.

In a food processor, combine the tahini and fresh lemon juice. Process for 1 minute until whipped and pale.

Add the minced garlic, extra virgin olive oil, ground cumin, and kosher salt to the food processor. Blend for an additional 30 seconds.

Add half of the chickpeas to the processor and blend for 1 minute. Scrape down the sides, add the remaining chickpeas, and process until thick and relatively smooth.

With the food processor running, slowly pour in the ice water 1 tablespoon at a time until the mixture reaches your desired consistency.

Transfer the pureed dip to a serving bowl. Create a shallow well in the center, drizzle with additional olive oil, and garnish with chopped fresh parsley.