Drain the chickpeas, reserving about ¼ cup of the liquid (aquafaba), rinse and drain again. Put in a food processor with the reserved aquafaba, garlic, tahini, lemon juice, matcha powder, cumin, and about ½ teaspoon of salt. Blend, scrapping down the sides as needed, until the chickpeas are broken down and the ingredients are starting to combine. Add the ice cubes and continue to blend, scraping down the sides as needed, until smooth and creamy.

Spread the hummus into a shallow bowl, swirl with the back of a spoon. Drizzle the olive oil on top, garnish with parsley, pumpkin seeds, and sesame seeds and serve with crackers and vegetables.