In a food processor, blend garlic achaar, lemon juice, and tahini until smooth like peanut butter.
Stream in the ice water, a little at a time, with the motor running. Process just until smooth and creamy and lightens to color of dry sand.
Add chickpeas and process for about 3 minutes, scraping down the bowl periodically until the chickpeas are completely blended and the hummus is smooth and uniform in color.
Season with salt to taste and serve on a platter of choice.
Top with olive oil, garlic achaar, and a sprinkle of parsley and optional crispy chickpeas.
To make the crispy chickpeas, drain and pat completely dry a regular 14-oz can of chickpeas. Lay them down on a parchment lined baking sheet and mix with a drizzle of olive oil and salt. Bake at 425F for 20-30 minutes until golden and crunchy. Season chickpeas with spices like cumin, paprika or garam masala. I love to top my curries and salads with them and they're also amazing alone as a snack!
Good Olive Oil
Roasted Garlic Achaar, to taste
Parsley, roughly chopped
Crispy Chickpeas, optional - store-bought or use recipe below