Drain and rinse the chickpeas, reserving 2 tablespoons of the liquid from the can.

Add the chickpeas, garlic cloves, lemon juice, and salt to a food processor.

Turn on the processor and slowly drizzle in the olive oil until the mixture becomes completely smooth.

If the consistency is too thick, pulse in the reserved chickpea liquid one tablespoon at a time.

Spoon into a serving dish, drizzle with the remaining tablespoon of olive oil, and garnish with red pepper flakes and parsley.