Start by setting about 5 whole chickpeas aside for garnish.
Put the remaining drained chickpeas in the food processor along with tahini, Frank's red hot sauce, garlic, and cayenne pepper (if using). The hummus is surprisingly mild without the addition of the cayenne pepper. If you prefer a milder appetizer, leave out the cayenne. However, it really amplifies the buffalo flavor, so I do recommend using it. Blend until smooth, stopping occasionally to scrape down the sides.
Some chickpeas are drier than others. So if the hummus seems too dry, you may need to add a little liquid. Add one or two tablespoons of aquafaba (chickpea liquid), water, or extra virgin olive oil, if needed. Combine until smooth.
Move the buffalo hummus to a bowl. Top with a few additional dashes of Frank's red hot sauce, a few spoonfuls of vegan blue cheese dressing, the leftover whole chickpeas, and a smattering of cilantro, parsley, or chives for garnish (if using).
Put the remaining blue cheese dressing in a bowl to the side. Then after the first layer of blue cheese has disappeared from the top of the buffalo hummus, guests can top their own servings with more.