Drain chickpeas (reserve aquafaba) and rinse. Cover with water in a bowl, rub chickpeas between fingers to loosen skins. Skim off skins, repeat for smoother hummus.

In a food processor, blend tahini, garlic, lemon juice, and salt until smooth, scraping sides as needed.

Add chickpeas and ice cubes to the processor. Blend on high, scraping down sides occasionally. Add ice-cold water, 1 tbsp at a time, for desired consistency.

Spread hummus in a shallow bowl, create a well in the centre. Drizzle with olive oil, sprinkle with za’atar and serve with pita or flatbread.