An important factor in getting the creamiest hummus is removing the chickpea skins before or after cooking; this will improve the dip's consistency. And don't overlook the baking soda; it will raise the pH level of the water and help to break down the chickpeas. That way you will get a creamy hummus. Also, choose high-quality tahini. I also suggest using hulled tahini, which reduces the bitterness and will give you a nicer consistency.