In a medium saucepan, add the chickpeas and baking soda and cover with about an inch or two of water. Bring to a boil for 20 minutes.
1
Drain in a fine-mesh sieve. Discard any obvious chickpea skins you see but don't feel like you need to get them all. Rinse the chickpeas well to remove any residual baking soda.
2
In a food processor, combine garlic, tahini, lemon juice, olive oil, cumin and salt. Blend into a smooth paste.
3
Add the chickpeas to the food processor with the tahini mixture. Blend again until ultra smooth and creamy like so.
4
Spoon into an airtight container and stir in the everything bagel seasoning. Refrigerate for a few hours to chill and allow the flavors to meld.
5
The hummus will thicken in the refrigerator. Stir in a splash or two of the reserved chickpea liquid if you need to thin out the hummus and serve.
6
If desired, top with a drizzle of olive oil and a couple shakes of more everything bagel seasoning. Enjoy every delicious bite!