In the bowl of a food processor combine the chickpeas with 3 tablespoons of the olive oil, the onion, water, tahini, lemon juice, red wine vinegar, 1 teaspoon of the Baby Bam, the cumin, salt, garlic, and cayenne pepper. Process until the mixture is combined and mostly smooth, about 1 minute.
Turn the processor off and carefully remove the lid and blade. Using a rubber spatula, remove the hummus from the bowl of the processor, transfer to an airtight container, and refrigerate until chilled, at least 1 1/2 to 2 hours and up to several days in advance.
When ready to serve, stir the hummus and transfer to a shallow serving bowl. Drizzle with the remaining tablespoon of extra-virgin olive oil and sprinkle with the remaining 1/2 teaspoon Baby Bam.
Serve with pita bread, pita chips, Blow-You-Away Bagel Chips, or vegetables for dipping.
YIELD: About 2 cups, serving 4 to 6