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.
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.
In a food processor, combine garlic, tahini, lemon juice, olive oil, cumin and salt. Blend into a smooth paste.
Add the chickpeas to the food processor with the tahini mixture. Blend again until ultra smooth and creamy like so.
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.
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.
If desired, top with a drizzle of olive oil and a couple shakes of more everything bagel seasoning. Enjoy every delicious bite!