I use a Vita-Mix blender (high power) and a LOT of Lebanese tahini – almost half tahini to garbanzos. I also use soaked garbanzos instead of canned to avoid that canned flavor. I used to use a lot of olive oil, but now I allow myself creative license to use just enough oil to add flavor and as much water as it needs to loosen it up enough for the blender to puree it. I do not understand the soggy, oil-free, chunky versions of hummus that motivated me to never purchase hummus again and learn to make my own! Some of them have only one or two Tbs of tahini. ??? It is ALL about the tahini, peepz, IMO! I know there is hummus and hummus bi tahini, but for me it just must have tahini, so I suppose it depends which recipe you’re going for.
Also, the trick to baba ghanoush is that the eggplant must be char-grilled. Period. (Once you have it this way, it will all become clear.) For that reason it is the best camping food in the world! And eggplants and pita breads are backpack safe and lightweight too. The rest of the ingredients go pre-measured into a tupperware and you’ve got a delicious easy campfire meal at the end of the day.