There is nothing like fresh hummus, and it is easy to make. Chickpea and garbanzo are the same and interchangeable, with garbanzo being the Spanish name.
2 cups drained, well-cooked canned garbanzo beans; cooking liquid reserved if possible
3 cloves peeled garlic, or to taste
1/4 cup extra virgin olive oil
1/2 cup tahini, with some of its oil
1 tablespoon ground cumin or paprika, or to taste
Juice of 1 lemon, plus more as needed
Salt and freshly ground black pepper
Put the garbanzo beans, tahini, cumin or paprika, olive oil, garlic, and lemon juice in a food processor, sprinkle with salt and pepper, and begin to process.
Add garbanzo-cooking liquid or water as needed to produce a smooth purée. Taste and adjust the seasoning, adding more salt, pepper, or lemon juice as needed.
Serve, drizzle with some olive oil, and sprinkle with a bit of cumin or paprika and some parsley.