For aïoli, combine olive oil and extra-virgin olive oil in a jug, set aside. Process yolks, mustard, lemon juice and garlic in a food processor until smooth. Add oils in a thin, steady stream, processing until smooth and emulsified (if mixture becomes too thick, thin with a small amount of hot water before adding extra oil). Season to taste and refrigerate until required.
Meanwhile, for smoked cumin salt, dry-roast cumin (1-2 minutes), then pound in a mortar and pestle until coarsely crushed. Stir in remaining ingredients and serve scattered over hot chips with aïoli to the side.