Best Hummus Ever

Toast 1 teaspoon cumin seeds in a little skillet until fragrant and dark, about a minute. Pour them into a mortar and pound with a pestle. Add 2 garlic cloves to the cumin and pound them until they become paste. Scrape everything into a food processor and add 1/4 cup tahini, a pinch of cayenne, kosher salt, pepper, the juice of 1 1/2 lemons, and 2 (15-ounce) cans chick peas, drained. (Davis also gives instructions for making this with freshly cooked and hand-peeled dried chick peas, but we haven't gone there yet). Pulse the machine a few times, then add 1/3 cup oil in a steady stream. (This is more than Davis uses, he calls for 5 tablespoons). If it seems too thick, you can thin it out with water, but Daniel uses even more oil.
To serve, spread it on a plate and drizzle on more oil, then sprinkle with a touch more cayenne, black pepper, and salt. Enjoy. And let me know if you think the hummus lives up to the title.