If you don't use a citrus press and squeeze the lemon by hand, increase to 1-1/2 or 2 lemons.
I usually end up using about half the reserved chickpea liquid to get the creaminess to my liking.
Use extra-virgin olive oil, genuine tahini (sesame seed paste) and I saute the garlic which really adds depth to this tasty appetizer. Experiment with slightly varying the amounts of tahini, lemon, oil, and garlic to suit your palate. Cumin is a strong spice so I use it sparingly - maybe you would like more but I've added more than a dash before and it overtakes the flavor. The levels in my recipe are what I've found to taste as close to authentic Mediterranean hummus.