In a small bowl, combine the lemon juice and water.
In a seperate bowl (or a measuring cup), whisk together the tahini paste and olive oil until thoroughly incorporated.
Reserve 2 tablespoons of chickpeas as a garnish.
Place the rest of the chickpeas in a food processor and process them for 15 seconds. Add lemon juice/water mixture, cumin, garlic, cayenne pepper, black pepper, and salt. Process until mixed, scraping down the bowl as necessary, 50-60 seconds.
While the food processor is running, slowly (in a steady stream) pour the tahini paste and olive oil mixture from the tube, and process until smooth and creamy, 30-40 seconds.
Transfer the hummus on a plate and sprinkle it with chopped parsley, pine nuts, olives, and reserved chickpeas.
Serve it with pita chips or toasted bread.