Drain the garbanzo beans, reserving the liquid.
Add the garbanzo beans, lemon juice, tahini, garlic, olive oil, cumin, pepper, and salt to a food processor.
Puree until smooth. Add some of the reserved garbanzo bean liquid if needed for a thinner consistency.
Garnish with parsley and a drizzle of olive oil.
Serve as a dip with vegetables or gluten-free crackers.