Everyone has their own version of hummus and this is mine. The secret is cooking your own chickpeas instead of using canned ones. Also, the baking soda helps. Don't ask me why, just take my word for it. Another 'secret' is to use filtered water for soaking and cooking the chickpeas. Think about how much water they soak up. Do you really want to be eating all the nasty crap in tap water in your hummus?
Don't be stingy on the olive oil here. Use a good one and use a lot of it. This website isn't called the thrifty vegetarian after all, is it?