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Peel and roughly chop the garlic cloves & get out all other ingredients.
Add the garlic cloves to the blender or food processor with the dry seasonings and lemon & puree.
Add about one cup of the chickpeas, plus enough liquid to blend until smooth.
Add the rest of the chickpeas, olive oil, and tahini. Measure the olive oil first and then the tahini with the same measuring cup and the tahini will come out of the measuring cup more easily.
Pulse and then blend until as smooth as possible. Add additional aquafaba (the chickpea cooking or jarred liquid) as necessary to blend and smooth out to your preferred consistency.
Use a flexible spatula to transfer the hummous to a wide-mouth jar or air-tight storage container and refrigerate. You can serve immediately, but the flavor is better if you let it chill for a few hours.