Open and drain the can of chickpeas. Place the drained chickpeas in a bowl and gently rub the chickpeas and remove the skin. Add water to the bowl and continue peeling the skin off the chickpeas until all the skins start floating to the top. Skim the skins off the top and drain the chickpeas.
Add the drained, skinned chickpeas, tahini, garlic, salt, chilli, ground cumin, emon juice and olive oil to the mixing bowl and blend 30 sec / speed 5. Scrape down the sides of the bowl.
Remove the (MC) measuring cup, blend 1 min / speed 5 whilst adding the ice cubes one at a time. Scrape down the sides of the bowl.
Place MC back on and blend for further 30 sec / speed 10. (if the hummus is smooth and creamy enough, scrape down the sides of the bowl and repeat the process). Taste for seasoning and adjust as required.
Spread the hummus on a serving plate and using the back of a spoon, make craters in the hummus. Drizzle olive oil and sprinkle over sumac.