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.
Chopped fresh parsley leaves for garnish
Ground cumin or paprika used for sprinkling and garnish
Drizzling of olive oil
Serve, drizzle with some olive oil, and sprinkle with a bit of cumin or paprika and some parsley.