Drain the chickpeas. Cover the chickpeas with water (about 6 cups) and add a bay leaf, and a very large pinch of salt. Simmer chickpeas, skimming off any foam from the surface, until they are very tender, about 1 1/2 hours. Drain, reserving cooking liquid. (You can peel the chickpeas at this point, but it’s a pain. I just leave the skins on. But if you do feel like peeling them, your hummus will be silky smooth.)
In a food processor, combine the warm chickpeas with 1/2 cup cooking liquid, olive oil, tahini, lemon juice, salt, garlic, and cumin until smooth. Add more cooking liquid if you like a thinner hummus. Taste the hummus and adjust seasonings to your taste – you may need more salt, more lemon, more cumin, etc. (Also keep in mind that once it sits for a few hours, the flavors will improve!)
Spread the hummus in a shallow bowl. Drizzle liberally with oil and season with coarse salt, cumin, and cayenne, if desired. Serve with crudites and warm pita bread.
(This will keep in the fridge for a week, though I’ve never had it last that long!)
