makes about 2-3 cups
Reserve about 1/4 cup garbanzos for garnish if you'd like—they make a pretty plating especially with a glug of olive oil filling the crevice of a spoon flourish. (If I don't see a note like this, I usually forget until they are all ground up. So, now's the time if you want any whole ones.)
Put garbanzos, tahini, olive oil, lemon juice, garlic+salt mash, and cumin in the work bowl of a food processor and purée. With motor running, slowly drizzle in up to 1/4 cup water until desired consistency. Store in airtight containers in the refrigerator. Keeps a week or two.