Polly, here's the recipe you asked for - I remembered!
2 cups cooked, drained garbanzos
3 Tbs. tahini (sesame butter)
juice & zest of 1 lemon
1-3 cloves garlic, chopped
1/2 tsp. salt
1 tsp. cumin
3-5 Tbs. olive oil
OK, honestly, I haven't measured ingredients for hummus for years. I just dump approximate amounts, except for olive oil, in the food processor. Then I turn it on and drizzle in olive oil until it's spreadable, but not runny. I taste it and usually add a little more salt and lemon juice. I err on the acidic side.
I think not getting out measuring cups and spoons every time I want to cook something is such a shortcut in my kitchen. And I feel so experienced, cooking by eyeballing and tasting. Baking is the major exception, however - there is chemistry involved in the amounts of fat, dry ingredients, and leavening.
For the hummus, if you don't have tahini, you could toast sesame seeds and add them, or you could skip the sesame thing altogether. Tahini is a pantry item for me because we also put it in hot cereal in cold weather.
My sister in law adds interesting things like sun-dried tomatoes or spinach. I usually keep mine plain, and then vary what we eat it with. We usually make openfaced sandwiches with whatever vegetables we have around, although cucumbers and tomatoes are especially nice.