Smoky garlic hummus

Drain chickpeas, saving the chickpea liquid. Remove and discard skins.
Place chickpeas in food processor. Pulse until crumbly.
Pulse in 2 tablespoons olive oil, lemon juice and tahini. Process on high speed until smooth.
Add garlic (using garlic press and finely chopped). Add salt, cumin, smoked paprika, everything but the bagel seasoning, cayenne pepper and liquid smoke. Process on high until completely blended.
With the food processor running on high speed, pour in 2 tablespoons ice cold water. If the hummus isn't as thin as you like at this point, process in a little bit of the chickpea liquid or more olive oil until it is the texture you want. Taste test. Add additional seasonings to your liking.
Scrape hummus into a pie plate, tart pan, or bowl. Swirl the top and drizzle olive oil into the crevices. Sprinkle with additional bagel seasoning and paprika if desired. Serve immediately or cover and refrigerate up to 5 days. Serve with vegetables, pita chips, crostini, pita bread, crackers, almonds, and olives.