If using canned chickpeas rinse and drain.
You can peel the chickpeas according to the directions in the video below, which leads to an incredibly creamy texture, but I did not this time.
Blend chickpeas, olives, tahini, garlic, spices, and lemon juice together.
Blend in the olive oil, be careful not to over blend. Olive oil will go from fruity to bitter if over blended.
Taste and add salt as needed. If using the kalamata olives and canned chickpeas you might not need to add any. If not using canned olives start with about 1 teaspoon and increase from there. Just be careful to not over blend the salt in to keep the olive oil sweet. I used 1 about 1½ teaspoon salts this time, but the olives I was using were not as salty as I am used to. Salt levels will depend on taste, olives, if you are using tahini (more bulk) and if you use canned chickpeas.
Put the hummus in a bowl and if desired top with chopped cilantro or parsley, chopped olives, and a drizzle of olive oil if desired.