I prefer to cook dried garbanzo beans instead of using canned ones. You will need about 3/4 cup dried garbanzo beans, soaked overnight, and cooked until soft. Drain and reserve cooking liquid. Remove skins of garbanzo beans for a smoother hummus and use the cooking liquid to thin out the hummus.
In this recipe I also used lime juice instead of lemon juice. If you prefer lemon juice like in classic hummus, you can use that.