Add the garlic, garlic powder, lemon juice, lemon zest, sea salt, and tahini (or aquafaba) to food processor and blend until smooth.
Add chickpeas and aquafaba gradually and blend until you reach desired texture.
Store in an air tight glass container in the refrigerator for about a week. The hummus will become a bit thicker after chilled.
Notes
You can substitute the tahini for aquafaba for a lower calorie hummus (do note that this recipe, even with the tahini, is low fat and oil free). Aquafaba is the liquid from the can or cooked chickpeas. When purchasing your tahini, ensure it does not have oil added to the ground seeds by checking the label. Nutritional data includes tahini.