In a food processor bowl place the drained chickpeas (keep 3-4 tbsp of the brine) followed by the tahini paste, the lemon juice and the garlic and give it a good few pulses for around 30 seconds or so.
And the olive oil cumin powder cayenne pepper, salt and pepper and process for a further 30 seconds. You may need to scrape the bowl sides once.
Depending on the texture of the hummus add 2-4 tbsp of the chickpeas brine that you have kept aside.
Taste for salt and pepper, give it a last whizz and spoon out in a serving bowl or plate.
You can drizzle a little olive oil and some chopped fresh peppers or fresh parsley to garnish. I have used some caramelised onion.
Serve and enjoy!