Controversial take here: use filtered water, not the aquafaba. Yes, using the cooking water is more traditional in most cultures that make hummus. I made it that way for years.
But if the water's off for any reason, usually the chick peas are old, it can become "dirty" tasting. Moreover, using water allows you to have tune in the flavors much better.
Of course oil but in my experience if you just used that, and not a water based liquid as well, you're gonna wind up with some pretty thick sludgy hummus. Which, if that's your thing, is totally cool by me.
I prefer water, I feel like it aerates it better. Ice is meant to make really good hummus but my blender can't cope with it so I use water I've chilled in the freezer for 20 mins or so and I can still taste the difference versus room-temperature water/ aquafaba.