Here is Eli’s Hummus recipe from Community Learning Day:

2 cans (19 oz) chickpeas
1/4 – 1/2 can of water — enough to create the consistency of hummus
4-6 cloves garlic, peeled
2 T cumin, heaping
1 T salt
ground pepper
1/2 c tahini paste

Using food processor, blend chickpeas. Add water slowly and blend until mixture is the right consistency. Add garlic and blend again until smooth.
Add spices and blend again. Add tahini and blend until fully combined and smooth.

Variation:
For a lemon hummus, skip the cumin and cut back on the water. Instead, use 2-5 T lemon to taste.