I'm usually pretty disappointed with store bought hummus. Since it's so easy to make, I've been making it myself and find the results are much better, even with canned chickpeas. It last over a week in the fridge and can be brought out to save off carb fueled pre dinner snacks, especially when paired with sliced peppers, cucumbers and sugar snap peas.
2 cups drained well-cooked or canned/jarred chickpeas
1/3 cup tahini, with some of its oil
1/4 cup extra virgin olive oil
2 cloves peeled garlic
1 tsp paprika (plus extra to sprinkle on after)
Juice of 1/2 a lemon, plus more as needed
Salt and freshly ground black pepper
1 tsp ground cumin
Chopped fresh parsley leaves for garnish
Add the chickpeas, tahini, cumin, paprika, oil, garlic and lemon juice to a food processor, sprinkle with salt and pepper and begin to process; add chickpea-cooking liquid or water (I used about a 1/3 a cup) as needed to produce a smooth purée.
Taste to see if you need more seasoning, adding salt, pepper or lemon juice as needed. Drizzle with some olive oil and sprinkle with paprika and chopped parsley before serving.