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Begin by draining the chickpeas over a bowl to reserve the liquid. Set the liquid aside and rinse the chickpeas. Add to a food processor or high powered blender, along with ¼ cup of the reserved liquid (aquafaba).
Add the remaining ingredients to the food processor or blender, and blend until smooth and creamy. If the hummus seems like it needs more liquid, stream in a tablespoon of chickpea liquid at a time, until desired consistency is reached. Taste the hummus and season with additional salt and pepper, if needed.
Plate the hummus in a shallow bowl and garnish with marinated artichoke hearts (or grilled marinated artichoke hearts if you can find them!), lemon zest, chopped chives, a drizzle of extra virgin olive oil, flaky sea salt, and freshly cracked black pepper. Serve with sliced cucumber and warmed/grilled pita bread.