Prepare the Ingredients: Gather all your ingredients, rinse and drain one can of garbanzo beans or cooked chickpeas, chop dill pickles, and measure out tahini, olive oil, and lemon juice.

Combine Initial Ingredients: In a blender or food processor, add garbanzo beans, chopped dill pickles, tahini, olive oil, dill pickle juice, and lemon juice. Start with 2 tablespoons of reserved chickpea water.

Blend Until Smooth: Blend on high speed for 1-2 minutes, scraping down the sides as necessary until the hummus is smooth and velvety.

Adjust Consistency: If it's too thick, add more reserved chickpea water, one tablespoon at a time, blending after each addition.

Season to Taste: Add salt, freshly ground black pepper, garlic powder, and cumin as needed, blending again for a few seconds.

Serve and Store: Transfer to an airtight container, refrigerate for at least 30 minutes before serving.