The trick is to have really, really soft garbanzo beans, with the skins removed. So, if you use canned beans (which i do) you have to boil them, in their juice (and some water) for about 20 minutes, until they are really soft--they mush quite easily between your fingers. Then, once they're that soft, you want to get the skins off. I've found that vigorously stirring them in the pot, while they're still hot/warm, makes the skins fall right off. And the skins float to the surface, so they're easy to just scoop out. (if a few skins remain, that's fine)
Then, after adding all the ingredients, I blend and blend and blend the hummus until it is creamy. And i do mean creamy--smooth and creamy. Usually about 5-7 minutes in my blender.
So, that's it. Nothing too fancy, just a couple steps that make all the difference.
I don't really have an exact recipe, but here's an approximation:
1 can garbanzo beans
1 clove garlic (you really have to have fresh garlic for this)
2-3 tbsp Tahini Sauce
3-6 tbsp fresh lemon juice (you can always add more, so start with just a bit)
1/2 tsp Sea Salt (or to taste)
2-4 tbsp water (the water they cooked in is ideal)
Be sure to taste it as you go. You don't want the lemon to over power, or be over-powered. And you gotta use a good salt.
When it's done, i put it on a dish and drizzle it with Olive Oil and then sprinkle it with Paprika.