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
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