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Begin by placing the chickpeas in a bowl of water and gently rubbing them to remove the skins. This step is optional but encourages a smoother hummus.
Drain the chickpeas and transfer to a food processor. Pulse until the chickpeas are finely ground.
Add lemon juice, tahini, garlic, salt, and ice cubes to the processor. Blend until the mixture becomes smooth and creamy, about 5 minutes. Adjust the seasoning with additional lemon juice or salt if needed.
To assemble, spoon the hummus onto a plate or shallow bowl and use the back of the spoon to create decorative swirls.
Top the hummus with cooked quinoa, spinach, sliced onions, cherry tomatoes, cucumber slices, chickpeas, and olives.
Garnish with chopped parsley and a drizzle of olive oil.