Add the garlic, cumin, turmeric, tahini and salt to the food processor and blitz to a paste.
Add the lemon zest, juice and water with half the chickpeas. Blitz again until combined, then add three quarters of the oil and continue processing until a smooth consistency is reached.
Finally add the remaining chickpeas and blend add a touch more oil to reach a desired thickness (alternatively, add more water to create a lighter hummus).
Check seasoning and adjust accordingly.
Serve on a lipped platter or bowl and garnish with a drizzle of rapeseed oil, chopped parsley and olives topped with toasted flaked almonds and baked chickpeas. Enjoy with vegetable crudités or seeded crackers.
Alternatively, transfer the hummus to a sterilised glass container and store refrigerated for up to 5 days.