Hummus with veggie sticks

3 cups cooked chickpeas, peeled (from 1 to 1 ¼ cup dry chickpeas or from quality canned chickpeas. See recipe notes for more instructions on cooking and peeling chickpeas)

1 to 2 garlic cloves, minced

3 to 4 ice cubes

⅓ cup (79 grams) tahini paste

½ teaspoon kosher salt

juice of 1 lemon

hot water (if needed)

olive oil

any type of vegetables