If you have a super powerful blender you can place all the ingredients into the blender and blend until smooth. If your blender struggles to puree, combine all the ingredients except the garbanzo beans and blend until smooth before adding the beans.
One added step I take is removing the skins from the chickpeas before blending. Although the step is considered unnecessary by some, I believe it makes the hummus more creamy and less dry.
The easiest way to do this is boil the chickpeas in water with a spoonful of baking soda. Once the Water comes to a boil and begins to foam, remove from heat and rinse with cold water, while gently agitating the beans with your hands, to remove any skins that may still be attached. The skins should float to the surface and be easy to skim off. Rinse the beans throughly to remove any trace of baking soda before blending.