Drain and rinse the chickpeas (save the aquafaba and use as egg substitute when baking).

Pour the chickpeas into a saucepan and fill with water. Add the baking powder and boil for about 20 minutes. The chickpeas should look bloated and the skin should begin to fall off.

Meanwhile, add the lemon juice, salt and a chopped clove of garlic into a food processor or high powered mixer. Blend and let rest for about 10 minutes.

Add the tahini and the ice-cold water to the food processor and blend until the mixture is creamy.

When the chickpeas are done, rinse with cold water. Add the chickpeas into the food processor and add the cumin, salt and olive oil. Blend on high speed for a couple of minutes, until the hummus is smooth and creamy. Taste and add more salt and cumin to taste.

Scrape the hummus into a bowl, top with a little olive oil and parsley and serve immediately or store covered in the refrigerator until served.