I've been on a little quest to try and duplicate the hummus served by The Mad Greek in Baker, CA. (Yes, Baker - a wide spot in the road between Barstow and Vegas.) I've got it fairly close I think. I would love to hear your feedback on whether I've hit the mark, or what I need to do to get closer, so please email firstname.lastname@example.org and let me know! - El Jefe
I put everything into the food processor and give it a few seconds to chop things up, then add water to get to the desired consistency, maybe 1/4 cup. It's not perfectly smooth, but you want the chick pea skins to have been properly dealt with. Just short of smooth is perfect. Store-bought smooth is too far.
Once done I scrape it into a container to rest in the fridge. It seems to need at least an hour or two to integrate, even better make it the day before. Cover the container and drizzle some oil over the top since it dries out pretty readily if you don't. A sprinkle of the paprika makes it look festive!