Drain and rinse the canned chickpeas. For the smoothest hummus, peel off the skins by rubbing them gently between your hands.

Trim the garlic scapes and cut them into 1-inch pieces.

Add the tahini and lemon juice to the food processor and blend for 1 full minute until pale and fluffy.

Add the garlic scape pieces and blend for another 30 seconds until finely chopped into the tahini mixture.

Add the chickpeas, cumin, and salt and blend for 1-2 minutes until the mixture starts to come together.

With the food processor running, drizzle in the olive oil, then add the ice water one tablespoon at a time until the hummus reaches a smooth creamy consistency.

Blend for a full 3-4 minutes total for the silkiest texture.

Taste and adjust salt, lemon juice, or garlic scape flavor as needed.

Transfer to a serving bowl and create a shallow well in the center with the back of a spoon.

Drizzle with olive oil, sprinkle with smoked paprika, and top with a few whole chickpeas before serving.