Drain chickpeas, reserving 1 tbsp of the can liquid. Rinse well. Add chickpeas and reserved liquid to food processor. Blend until smooth, about 1 minute, scraping down sides of bowl as needed. Add 1 tbsp lemon juice, garlic, 3 tbsp tahini and 3 tbsp olive oil. Process until smooth and combined; season with salt and pepper, and add more lemon and tahini if needed. Transfer to serving plate.