If using canned chickpeas, boil them in water with 1/2 tsp baking soda for 10 minutes to soften skins. Drain and rinse with cold water.

In a food processor, combine tahini and lemon juice. Process for 1 minute, scrape sides, and process again until creamy and pale.

Add minced garlic, turmeric, cumin, and salt to the tahini mixture. Process for 30 seconds.

Add the chickpeas and blend for 1 minute until thick paste forms.

With the processor running, slowly drizzle in ice water one tablespoon at a time until the hummus is ultra-smooth and creamy.

Taste and adjust salt or lemon if needed.

Transfer to a serving bowl. Use a spoon to create a swoosh/well in the center.

Pour olive oil into the well, sprinkle generously with chili flakes, and scatter fresh mint leaves on top.