Drain chickpeas over a bowl to reserve the liquid. set them and the reserved liquid aside.
Add lemon juice, tahini, sunny paris, and drained chickpeas. process for 1-2 min and Scrape down the sides of the bowl and add reserved chickpea liquid, 1 tablespoon at a time, through the opening in the funnel and process until the mixture is smooth. The more liquid you add, the thinner the mixture will be.
put on a plate and cut up radish.
The hummus keeps in a covered container in the refrigerator for up to 1 week.