Peel the garlic. Drain the chickpeas into a liquid measuring cup. Juice the lemon.
Add the garlic and lemon juice to the bowl of a food processor and process until finely chopped. Add the tahini, kosher salt, and 4 tablespoons liquid from the chickpea can (aquafaba). Puree for 30 to 1 minute, then scrape down the bowl.
Add the chickpeas, cumin and salt and blend again, adding 1 to 2 tablespoons more aquafaba until it becomes smooth. Puree for 1 to 2 minutes to come to a creamy consistency.
Top the hummus a drizzle of olive oil if desired. Serve with veggies, pita bread, or pita chips. Store refrigerated for 5 days.