Add chickpeas, olive oil, tahini, lemon juice, and Stone House Seasoning to food processor. Pulse until the hummus is combined well and beginning to become smooth.
Through the top of the food processor, slowly pour in the water a tablespoon at a time until the hummus recipe has reached a smooth and creamy consistency as desired.
Transfer to a serving dish and top with optional garnishes of olive oil, fresh parsley and pine nuts.
If you prefer to use fresh garlic, omit the Stone House Seasoning, add two cloves of garlic, along with 1/4 teaspoon each of salt and freshly ground black pepper. Make-Ahead: Store the hummus in an airtight container in the refrigerator for up to 5 days. Freezer Friendly: Omit garnishes and store the hummus in an airtight, freezer-safe container in the freezer for up to 6 months.