I make my own hummus but start with dried chickpeas from the "bean aisle". I use Alton Brown's basic recipe on Food Network, soak the chickpeas overnight (your don't have to - he just puts them in a food processor for 15 to 20 seconds, but I don't like cleaning my food processor if I can avoid it), rinse, and cook in my slow cooker. I don't add sumac, do add tahini and olive oil. I hear that peanut butter can work instead of tahini. After it's cooked, I do add garlic, a tad of turmeric, a bunch of new mexico hot or medium-hot chile powder, salt, and black pepper.
I probably need to explore different additions, but I like these so much..
Adding soy sauce and mustard sounds good (I make that too, because our old grocery store sold containers of whole mustard seeds, and making mustard ain't hard and is inexpensive.
I have more time than a lot of a2kers have, as I'm mostly a stay-at-home person having fun in the kitchen. Glad I finally bought a crock pot a few years ago. Point is, now I end up with a whole batch of hummus, and freeze it into storage containers (I use old ricotta ones). That lasts me at least two months, probably three, and I eat hummus on toast several times a week.
This is all similar to when I used to make pasta e fagioli (that's easier, beans and pasta and sometimes meat). Those can be canned beans, natch; I just like the dried bean rigamarole & results.
I sort of avoid canned food for mixed reasons - cost, that whole business about BPA, other additives, not being local - but I violate that for some good canned tomatoes and various tinned fish for my fish patties. I'm still alive, hey!