When I make hummus I always use dried chickpeas rather than canned. I find they have a much nicer flavour and texture. I soak them overnight with a tablespoon of baking soda, then cook for about an hour the next day.
Quantities here varry to suit your taste. I basically take some cooked chickpeas, lemon juice, garlic, olive oil, tahini and water and blend until creamy with the right bite of garlic and tang of lemon. Hummus is very forgiving and adaptable. Don't like tahini? Don't use it! Some may say it's not propper hummus, but if it's what rocks your world, go for it!
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