In a blender or food processor, combine the drained chickpeas, 2 tablespoons of water, freshly squeezed lemon juice, well-stirred tahini, minced garlic, 2 tablespoons of olive oil, ground cumin, ground allspice, and a pinch of salt. Blend until the hummus is smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add additional water, one teaspoon at a time, until you reach a thin, fluffy consistency suitable for dipping. Make sure there are no large pieces of chickpea left—hummus should be completely uniform in texture. I often taste the hummus at this stage and adjust lemon or salt to my preference.

Transfer the freshly blended hummus to a medium bowl or serving dish. Gently fold in 1 cup of finely chopped parsley, all of the chopped mint, and the chopped tomatoes until well distributed throughout the hummus. Reserve 1/2 cup of parsley for garnishing in the next step.

Drizzle a little more olive oil over the top of the hummus and sprinkle with the reserved parsley. Serve as a dip for chips, veggies, or as desired. For a prettier presentation, I sometimes add a small pinch of cumin or even a few extra fresh mint leaves on top.