5. Blend the Hummus
Discard the bay leaf, then use a slotted spoon to transfer the warm cooked chickpeas to a food processor. Reserve the cooking liquid. Pulse until coarsely chopped, then measure out 1/4 cup of the cooking liquid and add to the food processor. Blend until mostly smooth, 1 to 2 minutes. If you have trouble blending the chickpeas, add an additional tablespoon of liquid until the blend freely. Add the remaining 1/4 cup of olive oil, the tahini, 2 tablespoons of lemon juice, the garlic, cumin, a large pinch of salt, and several large grinds of black pepper.
Blend until the mixture is extremely smooth, stopping to scrape down the sides occasionally, about 3 minutes. Thin with more cooking liquid, a tablespoon at a time, if you prefer a looser consistency, and season with more salt, pepper, and lemon juice if desired.