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Pour the water and ice cubes into a small bowl. You will use this iced water at the end of the recipe.
Pour the olive oil, tahini, lemon juice, and garlic into the bowl of a food processor or high-speed blender. Process or blend the mixture on medium speed (speed 3 of a Vitamix blender) for 30 seconds until creamy.
Add the white beans, salt, pepper, cumin, and cilantro.
Process the dip on medium-high speed until it's smooth. Stop the blender or food processor a few times and scrape down the sides of the bowl. If using a blender, use the tamper attachment to push the dip down to the blade.
If too thick to your liking, keep processing while adding some of the iced water gradually.
I add 3 or 4 tablespoons of water, but you can add more or less depending on how thick you like your hummus. Stop when the texture is to your liking.
Store the hummus in the fridge in a sealed container for up to 4 days.
Serve with a drizzle of olive oil, fresh herbs, and vegetable sticks to dip in.