Place the chickpeas and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10 minutes until the chickpeas are very tender.

Add the crushed garlic, cumin, and salt to the pot. Simmer for another 3-5 minutes to let the flavors meld.

Remove from heat and immediately stir in the olive oil and lemon juice. Taste and adjust salt and lemon as needed.

Transfer to a shallow serving bowl. Drizzle generously with extra olive oil, sprinkle with chopped parsley, and serve warm with pita bread.