Drain the can of garbanzo beans through a fine mesh strainer set over a bowl to catch the liquid. Measure 1/3 cup of the liquid and add 2-3 ice cubes, stir.
Combine tahini, lemon juice, garlic, salt, and cumin in a food processor fitted with the blade attachment. Process until smooth and the consistency of peanut butter. Scrape down the sides with a rubber spatula.
With the machine running, slowly pour in the cold canning liquid (aquafaba) with the ice and everything. Stop the machine and scrape down the sides again.
Add the beans and keep processing until the hummus is smooth and creamy. Stopping to scrape down the sides as necessary.
Taste and add more salt or lemon juice if needed. Spoon into a serving dish and top with chopped roasted red peppers, parsley, sesame seeds and a generous drizzle of olive oil.