Agreeing with others that peanut butter works well, if you don't have or want to keep tahini.
Also agreeing that to the basic chickpeas, olive oil, lemon juice, thanini, salt you can expand into a lot of options, herbs, chiles, citrus zest, olives, etc.
Boyfriend and I both love hummus, but have differing preferences on the amount of salt, garlic and - importantly, consistency. I like hummus thick, thinned with olive oil, boyfriend likes it thinned with the juice from the canned chickpeas. The plus of making it yourself, aside from cost savings, is figuring out what texture and taste *you* most enjoy, and a big upside is that it is hard to ruin a batch - you can revise it if you wish.
We have made hummus in the full size food processor (which I like best for smooth, fluffier consistency) and the mini food processor attachment to our blender, which is easier and faster for clean up, but just a little less good for texture - at least with the one we have.