Wash and thoroughly dry the radish greens—this is important because excess moisture will make your hummus watery and dilute the vibrant flavor. Wash and dry the parsley as well. Measure out all your ingredients and have them ready before you start blending. If using canned chickpeas, drain them well, reserving the liquid for later.

Add the chickpeas, radish greens, parsley, garlic cloves, tahini, lemon juice, cumin, sea salt, and olive oil to your food processor. Blend on high speed for 2-3 minutes, scraping down the sides as needed. I like to add the ice cold water at this point—it helps create an incredibly creamy texture without relying solely on the chickpea liquid. The greens will break down completely and incorporate into the hummus, giving it a beautiful pale green color.

With the food processor still running on low speed, slowly drizzle in the chickpea liquid one tablespoon at a time. Stop and check the texture frequently—you want a smooth, creamy consistency that's light enough to spread easily but thick enough to hold its shape. You may not need all 3-4 tablespoons of liquid, especially since the ice water already helped with creaminess. Blend for another 30 seconds after adding the final amount of liquid to fully incorporate everything.