If using canned chickpeas, drain and rinse them thoroughly. For extra-smooth hummus, you may peel the skins off, though this step is optional. If using dried chickpeas, soak overnight and cook until very soft.

In a food processor, add tahini and fresh lemon juice. Blend for 30–60 seconds until thick and creamy. This step helps emulsify the tahini and creates a lighter texture.

Add garlic, cumin, and salt to the tahini mixture. Blend again until well combined and fragrant.

Add chickpeas to the food processor. Blend for 1–2 minutes, scraping down the sides as needed, until the mixture becomes thick and uniform.

With the processor running, slowly add olive oil and cold water (or ice cubes) until the hummus reaches your desired consistency. Blend until smooth and creamy.

Taste the hummus and adjust seasoning if needed. Add more lemon juice for brightness, salt for balance, or olive oil for richness.

Wash all vegetables thoroughly. Peel carrots if desired. Cut carrots, cucumbers, celery, and bell peppers into evenly sized sticks for easy dipping.

Transfer hummus to a serving bowl. Use a spoon to create a swirl on top and drizzle with olive oil if desired. Arrange veggie sticks neatly on a platter around the hummus.