i used paula wolfert’s recipe which is not exactly well-written but make fantastic hummus. i also consulted a few other sites to round out my hummus research: smitten kitchen’s smooth hummus

Of course, the most famous tahini dip of all is hummus, a dish that has begun to lose its charm, for it has turned into a mediocre deli item. A good plate of hummus is never presented undressed. It should be spread on a plate, then
smoothed down from the middle outward with the back of a spoon to create a wide well in the center. A sprinkle of ground cumin and a little drizzle of olive oil and lemon is then added. An exceptionally pretty presentation is achieved by heating some hot paprika in olive oil until the oil turns red; strain the oil, then drizzle it over half the hummus while sprinkling the other half with a few dots here and there, finally finishing with a thin line around the dish. Makes 2 1/2 cups

Ingredients
1 cup dried chickpeas
1 small onion, peeled
1/4 cup tahini
2 cloves garlic, peeled and crushed with 1/2 teaspoon coarse salt
1/4 cup fresh lemon juice or more to taste
1 to 2 tablespoons olive oil
Ground cumin, hot paprika, or pomegranate seeds for garnish

Directions
1. Soak the chickpeas overnight in water to cover. Drain; rinse and cook with the onion in water to cover until the chickpeas are very soft. Drain, reserving 1/2 cup cooking liquor for the dip; save the rest for soup. Set aside l/4 cup chickpeas for the garnish. Discard the onion.
2. Stir up the tahini in its jar with the oil until well blended. Place tahini in blender jar or the work bowl of a food processor and blend the tahini, garlic, and lemon juice until the mixture “whitens.” With the machine running, add the reserved cooking liquor. Add 1 3/4 cups chickpeas and process until well blended. Correct the seasoning with salt and lemon juice. Allow dip to mellow at room temperature for 1 to 2 hours. To serve as a dip, spread on a shallow serving dish. Use the back of a spoon to make a well in the center, drizzle with olive oil, and sprinkle with cumin, hot paprika, or pomegranate seeds.