How to Make Homemade Hummus:

• Drain the chickpeas, but save the liquid for later. (While it's optional, peeling the skins off the chickpeas results in the smoothest and creamiest hummus. It is time consuming, (maybe 10 minutes) but worth the effort.)
  1 (15 oz.) can chickpeas, drain but save the liquid
• Add tahini and lemon juice to the food processor and process for about 1 minute. Scrape down the sides of the bowl and process again for another minute. (This is going to make the tahini extra creamy.) Add aquafaba, olive oil, everything bagel seasoning, cayenne pepper, rosemary, and dried basil and process again for 1 minute. Scrape down the bowl. Add chickpeas and process for 2-3 minutes until completely smooth. (If you have any extra chunks of chickpeas, scape down the bowl and with the food processor on, slowly add some extra aquafaba or water and process again until completely smooth.)
  1/4 cup + 2 tbsps., well-stirred tahini, 1 tbsp. fresh lemon juice, 1/4 cup (60 ml) aquafaba (chickpea water), 3 tbsps. olive oil, plus more to garnish, 1-1/2 tsps. Everything But the Bagel Seasoning, 1/4 tsp. cayenne pepper, 1/4 tsp. dried rosemary, 1/4 tsp. dried basil
• Scrape into a bowl and refrigerate for at least an hour before serving.
• Garnish the top of your hummus with olive oil and more seasonings if you like.
  Optional garnishes: cilantro, parsley, paprika, additional Everything But the Bagel seasoning