Using a food processor, insert the metal blade. Use the pulse to chop the parsley, 10 to 15 times. Remove and reserve.

Chop the lemon zest with the kosher salt using the pulse, 10 times.

With the machine running, drop the garlic down the feed tube, and process 10 seconds to chop.

Add the drained chickpeas, tahini, lemon juice, water, and cumin to the work bowl, processing 60 seconds to combine. Scrape down the sides and bottom of the work bowl.

With the machine running, add the olive oil in a slow and steady stream, and process until the hummus is smooth and creamy about 3 minutes.

Add half the chopped parsley; pulse to incorporate, 5 to 10 times.

Allow the hummus to rest for 30 minutes before serving to allow the flavors to blend.

Serve in a shallow bowl, sprinkled with the remaining chopped parsley. If desired, drizzle with extra virgin olive oil.