From a recipe that Ralph Baccash (1937-2000) gave me.
Then:
Drain one of the cans of garbanzos, discarding the juice. Drain the other, reserving the juice.
Peel the garbanzos (just pressing on each a bit until the skin slides off). It will take time to peel all the garbanzos. It's optional, but it makes for a smoother hummus. Incidentally, peeling seems much faster and easier if done underwater -- i.e., if the beans are in a bowl under an inch or so of water.
Now, in a blender, combine everything in the above list, starting at the top, stopping at (but including) the cumin. Add one-third of the can's worth of the juice that you reserved. Blend very well. (For lack of a blender, I've done okay using a Braun hand-mixer.)
Start adding the beans little by little, and keep blending, and increasing speeds until very smooth. If you want to make the mix less viscous, add more of the reserved juice. Adjust the seasoning as needed.
Cover with chopped parsley, and a thin layer of olive oil. The parsley is more or less optional, but the olive oil is necessary, to keep the hummus from discoloring. Possibly sprinkle with paprika or red chile flakes.
Serve at about room temperature, with warm pitas. Possible garnishes include olives, peperoncini, tomato wedges.
Variations on this recipe consist of adding or substituting other spices. The garbanzos, tahini, lemon juice, and oil are the only really core ingredients, and note that their quantities are approximate.
Karaoglan, Aida. 1992. Food for the Vegetarian. Interlink Books, New York. ISBN 1-56656-105-1.