Drain the garbanzo beans. Peel the skin off one at a time (using your thumb and first two fingers), and add beans to food processor.
Add tahini paste, freshly squeezed lemon juice, roasted red peppers, garlic, salt, onion powder, red pepper flakes, and about half of the water. Pulse until smooth.
Add water as needed to thin. I ended up using more water than I thought I would need, because I like it really smooth.
Spoon hummus into a bowl to serve. Give the top a couple of swirls of olive oil, and then sprinkle it with another teaspoon of red pepper flakes. Serve with toasted pita chips and veggies.
Notes
Peeling the skin off of the garbanzo beans is necessary to get a creamy texture.
Adding the cold water is what makes the hummus ultra creamy and light. Use the amount that makes the consistency right for you.
You can adjust the spices to your liking, or add others.
Instead of using jarred roasted red peppers, you could also make your own.