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In the bowl of a food processor, puree the chickpeas and garlic until a thick paste forms.
Stop and scrape down the bowl, then process a couple of minutes longer, to get the chickpeas very well pureed.
Add the tahini, salt, and lemon juice and process until well-blended.
Taste and see if you'd like the hummus thinner or lighter. If so, slowly add cold cooking liquid or water, a tablespoon at a time, until the hummus is very smooth and light but thick enough to spoon up and hold its shape.
Spoon the hummus onto salad plate or bowl, spreading the hummus with the back of a spoon to form a well in the center.
Drizzle with olive oil and sprinkle with sumac, and serve immediately.