Drain and rinse the chickpeas thoroughly. In a food processor, add chickpeas, tahini, vinegar, lemon juice, soy sauce, garlic, olive oil, cumin, salt, black pepper, paprika, and basil. Blend for 1–2 minutes until creamy. Scrape down the sides as needed.
Add cold water, one tablespoon at a time, until the hummus reaches your desired smooth consistency.
Spread the hummus in a bowl, create a swirl with a spoon, and drizzle with olive oil.
Garnish with paprika, parsley, sesame seeds, sumac and whole chickpeas if desired.
