And I would save the liquid you drain off the chickpeas to add as needed to get the right consistency.
For a small variation, you might throw in some roasted peppers (hot or sweet), and I sometimes use a little unsweetened peanut butter
The tahini is important to get that classic "fluffy" hummus texture. I also really like a recipe I found that calls for about 1/8-1/4 cup of seltzer water (depending on how much liquid you need), grated lemon zest, garlic, paprika, and several pickled jalepeno pepper slices for a bit of heat. Lemon infused olive oil works really well in hummus too.
2 cups canned chickpeas (garbanzo beans), liquid reserved
2/3 cup tahini paste
5 tablespoons olive oil (some for hummus, some for drizzle)
1/2 cup lemon juice
1/4 cup grated lemon rind
3 cloves garlic
Salt and pepper to taste
1 teaspoon paprika
1 tablespoon fresh parsley, chopped (optional)
dash of paprika (optional)
1/4 cup toasted pine nuts (optional)
In a food processor, puree the chickpeas, tahini, 3 tablespoons olive oil, lemon juice, lemon rind and garlic until smooth, adding a little of the reserved liquid if the mixture seems too thick; it will be slightly grainy.
Pour into a bowl and drizzle with remaining olive oil when you are ready to serve. I also add a dash of paprika and roasted pine nuts for crunch over the top.