This is the hummus I used for the Tuna & Hummus Sourdough Sandwiches.
2 (15.5-ounce cans) canned chickpeas, drained, liquid reserved
Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in the bowl of a food processor with steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin,if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings.