Hummus is a staple of Middle Eastern cuisine and is one of my favorite dips to keep on hand. The creaminess of this recipe depends on a few things besides the right ratios of ingredients. Start with home-cooked chickpeas (though canned chickpeas work perfectly fine). Use chilled cooked chickpeas and cooking water, and let the hummus rest and chill in the refrigerator; the cooler temperatures help stabilize the emulsion and make it thicker. If you have time and the patience, peel and discard the skins for a smoother texture but honestly, I rarely do this.