Drain the chickpeas into a colander and rinse thoroughly under cold water.
Pat the chickpeas dry with a clean kitchen towel to ensure a smooth texture.
In a food processor, combine the rinsed chickpeas, minced garlic, lemon juice, salt, and cumin.
Pulse until the mixture begins to break down.
While the processor is running, slowly drizzle in the extra virgin olive oil.
Add the ice water and continue processing until the hummus reaches a light, fluffy, and creamy consistency.
Adjust salt to taste and pulse once more to combine.