-I recommend cooking chickpeas from the dry beans to make this hummus, as the taste is superior. If that's not possible, use canned chickpeas but drain and rinse them off in warm water. Also, add a little less salt to start off since canned chickpeas can often be salty.
-I've tried to make hummus in a food processor many times and I'm just not a fan of the results. I prefer the smooth texture that you can achieve using a blender. Though if you don't mind a chunky hummus, use a processor.