Direction :

1. Make the hummus: Place the lemon juice, tahini, and salt (start with 1 teaspoon salt if you are sensitive),  in a food processor or blender. Process until the mixture looks like peanut butter, about 1 minute. (Note: I find the key with the Vitamix is to start at the lowest speed and stay there until the mixture really comes together — otherwise the blades will spin too quickly and the motor will start overheating.)
2. Stream in the ice water with the motor running. Process the mixture, stopping to scrape the sides of the container once, until it is smooth and creamy and lightens to the color of dry sand. 
3. Add the chickpeas and process, scraping the sides again as needed, until the chickpeas are completely blended and the hummus is smooth and uniform in color.
4. Taste. Adjust with sea salt to taste. Add more lemon if you wish. Note: If the texture of the hummus is loose, this is OK because it will continue to thicken as it cools and sets in the fridge. The hummus will keep in the fridge for at least one week. 
5. To make the crispy chickpeas: Heat the 3 tablespoons of olive oil with the chickpeas in a small skillet over medium heat. When the chickpeas begin sizzling and taking on some color,  remove them from the skillet with a slotted spoon, transfer to a bowl, toss with the spices, and sea salt to taste.