Spread chickpeas in an even layer across the bottom of a sheet pan.
Smoke for one to two hours at 180 degrees.
In a food processor, combine smoked chickpeas, lemon juice, water, garlic, and sea salt. Puree on high speed for 5 minutes.
At the end of the 5 minutes, reduce speed to low and begin to drizzle in the tahini.
Once the tahini has been incorporated, remove hummus to a serving dish.
Top the hummus with really good Extra Virgin Olive Oil and a sprinkle of sumac.
Serve with fresh pita or veggies.