Place all the ingredients except for the olives in the bowl of your food processor. Process until smooth and creamy, about 4-5 minutes. Stop the motor to scrape the sides, as needed. Also, feel free to add more water, a few tablespoons at a time, until your hummus reaches the desired consistency.
Add the chopped olives and process on pulse until they are well incorporated; 5-6 short pulses should do the trick.
Refrigerate for at least one hour before serving; garnish with a splash of olive oil, more chopped olives and a pinch of chopped parsley at the moment of serving, if desired.