Arrange caraway seeds, sesame seeds, and poppy seeds on a baking sheet lined with foil or parchment paper. Toast in toaster oven or broil in oven, moving around often with a spatula, until sesame seeds start browning (approximately 2 minutes). Remove 1 teaspoon and set everything aside.
Place chickpeas, tahini, garlic, olive oil, lemon juice, lemon pepper seasoning, onion powder, and salt in a food processor and process until smooth and creamy. Add reserved liquid until hummus reaches consistency desired. Taste and add more salt, if desired.
Spoon hummus into bowl, drizzle with some olive oil, and sprinkle reserved toasted spices on top. Serve with vegetables, pita chips, or crackers. Store tightly in the refrigerator up to 5 days.