When I make my own hummus I use my processor and blitz together:
1 can drained chickpeas (reserve the water)
2 garlic cloves
juice of 1/2 lemon
2 or 3 tbsp vlf yog /fromage frais / 0% etc
pinch cayenne pepper (just a pinch!)
If it is too thick (which it often is) use some of the reserved chickpea water a tbsp at a time to thin it.
This makes a lovely hummus style dip - free on green, and this makes lots! Store, covered, in the fridge.
If you want to make it *even more* like hummus, you need to add 2 tbsp tahini (which counts as a B choice on green)