In a food processor, place the chickpeas, lemon juice, tahini, cumin, garlic cloves, water, the remaining 3 tablespoons of oil and ½ teaspoon sea salt flakes (you will need to use less if you are using fine salt). Blitz until smooth and taste for seasoning.
3 tablespoons rapeseed or olive oil, 2 cans chickpeas, juice of 1 lemon, 2 tablespoons tahini, 1 teaspoon cumin, 1-2 cloves garlic, 6 tablespoons water