If hummus is too thick, add extra tablespoon of olive oil and aquafaba to thin out slightly.
Transfer the hummus to a bowl and top with olive oil, lemon juice, and parsley. The batch makes enough for 2 serving bowls so can save the second half for later if desired.
Place bowl on platter. Serve with naan and vegetables.
I recommend removing the skins from the chickpeas so the blend better. This is optional. You can skip this step (but hummus will not be quite as smooth and creamy).
For the naan, I drizzled it with olive oil and garlic salt and toasted it in a 350 degree oven for 4-5 minutes so it's slightly toasted but still pillowy.