Drain chickpeas but keep at least 1/4 of the liquid to the side.

Place chickpeas, garlic, lemon juice, cumin, red pepper and salt in food processor or blender cover. I used my food processor the second time I made it and it worked better. Blend or process until smooth, scraping down sides as necessary.

Add chickpea juice; process or blend until smooth.(desired consistency is up to you)

Drizzle hummus with olive oil. I sprinkled a little extra red pepper on top of mine since my husband likes it hot and sweet. Garnish with toppings as desired. Serve with pita chips or warm pita wedges.

Hummus can be stored in an airtight container for 2 days in the refrigerator.