In a food processor, add 200 grams of boiled and drained chickpeas, 100 grams of pitted black olives, 2 cloves of garlic, 2 tablespoons of tahini, juice of 1 lemon, 1/2 teaspoon of cumin powder, and salt to taste.
Blend the ingredients until smooth. If the mixture is too thick, add 1-2 tablespoons of olive oil or water to achieve the desired consistency.
Taste and adjust the seasoning as needed. If you prefer a tangier flavor, add more lemon juice. For a creamier texture, add more tahini.
Transfer the hummus to a serving bowl and drizzle with 1 tablespoon of olive oil. Garnish with a few whole black olives and a sprinkle of paprika or chopped parsley.