At its most basic, there's not much more to making homemade hummus than blitzing together cooked chickpeas, tahini, olive oil, and a couple choice seasonings like lemon juice, garlic, or cumin. Next-level, Mediterranean-restaurant-grade hummus takes hardly more effort, thanks to two simple tricks.
If you have more time to spare, start by cooking chickpeas from scratch, then use your fingertips to rub off the tough skins before blending together the naked chickpeas, tahini, and other ingredients. If time is at a premium, glean this tip from Victoria Granof's Short Stack Vol. 17: Chickpeas: To revive canned chickpeas, first drain and rinse the chickpes before adding them to a saucepan with enough cold water to cover and a pinch of baking soda; bring to a boil, reduce to a simmer, and simmer for 10 minutes before draining and using in the recipe. The combination of heat and baking soda softens the chickpea skins making them blend up smoother.