1. Drain chickpeas, reserving 1/4 cup of the liquid. Place chickpeas, garlic, lemon juice, cumin, red pepper and salt in food processor; cover. Process until smooth, scraping down sides as necessary. Add reserved liquid; process until smooth.
2. Spoon hummus into serving bowl. Drizzle with olive oil. Garnish with toppings as desired. Serve with pita chips or warm pita wedges. Store hummus in airtight container in refrigerator up to 2 days.
Test Kitchen Tip: Prepare as directed, substituting 2 teaspoons McCormick® Garlic Powder for the Minced Garlic. Add 1/3 cup reserved chickpea liquid.
Tahini Hummus: Stir in 2 tablespoons tahini (sesame seed paste).
Bruschetta with Hummus and Roasted Red Pepper: Spread Bruschetta Toasts with hummus. Top each with a shaving of Manchego cheese and a strip of roasted red pepper. | 
