Drain one can of chickpeas while reserving about ¼ cup of the aquafaba. Rinse the chickpeas under cold water.

In a food processor, combine the rinsed chickpeas, tahini, extra virgin olive oil, hot honey, ground cumin, and a pinch of salt. Pulse for about 30 seconds.

With the processor running, add the reserved aquafaba slowly while blending. Process for 1-2 minutes until creamy and smooth.

Incorporate ice water in small increments, processing after each addition until a light, fluffy texture is achieved.

Transfer the hummus to a serving bowl and garnish with whole chickpeas, hot honey drizzle, and paprika.

If desired, mix in Calabrian chili paste for an extra kick.

Serve with fresh veggies, pita chips, or crackers.