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To the canister of a food processor fitted with the S-blade or to the canister of a blender, add the tahini, lemon juice, and blend on high-power for about 90 seconds until smooth and fluffy.
Add the garlic and process for about 1 minute.* (See Notes)
Add 2 to 3 tablespoons of olive oil, the cumin, paprika, salt and pepper to taste, and optional cayenne (doesn’t make hummus spicy, makes it not taste bland).
Add the garbanzo beans and process only as long as necessary until desired texture is achieved. I prefer a small amount of texture retained so I process for less than 1 minute.
As necessary for desired consistency, drizzle in the reserved bean liquid.
Stop to taste hummus and make any tweaks necessary, to taste.
Place hummus in a serving bowl, garnish with pico de gallo, drizzle with olive oil if desired to taste, and sprinkle with additional paprika if desired, and sprinkle the cilantro.
Serve immediately with your favorite dippers or chill covered for about an hour before serving. Hummus is best fresh but will keep airtight in the fridge for up to 5 days.