In a blender or food processor pulse chickpeas, garlic and spices until almost fully ground, about 20 seconds. Scrape down sides.
Combine lemon juice and water in a small bowl. With the machine running, slowly drizzle in the lemon juice water combo. Continue blending for 1 minute, pausing to scrape down sides as needed.
Combine tahini and olive oil in a small bowl. With the machine running, slowly drizzle in the tahini mixture and keep blending until hummus is smooth and creamy, about 30 seconds, scraping the sides as needed.