I've been experimenting with making my own hummus from both canned and dried beans that I soak and cook myself, and the canned ones inevitably come out creamier and blend more smoothly. Does anyone know what the "magic" is that makes the difference? Thanks!
Since it sounds like your goal is just to make creamy/smooth hummus, not necessarily to exactly duplicate canned beans, I'd suggest soaking with salt and baking soda (15g salt and 5g baking soda per liter of water is a good starting point; be sure to rinse before cooking). Baking soda alone will improve texture, but if you're going to be adding salt at any point during cooking, this is a good time to do it, since it helps with texture as well. It may take a bit of experimentation to match your preferred saltiness, but the point is, get the baking soda and any salt in there during the soak, not just during actual cooking.
I picked this up from Serious Eats, and my experience is consistent with that article: with every type of bean I've tried, I've gotten really wonderfully creamy beans, and they cook quickly too!
One other factor might be the liquid from the canned beans, if you haven't been rinsing them. In that case I'd try to cook your own without a ton of excess water, so that you'll have more substantial liquid, more similar to canned beans.
Canned beans are pressure cooked for quite a while.
A fairly stock bit of advice on boiling beans for hummus is to go longer than a typical time you might find on the bag as a recommendation for cooking time - 1.5 to 2 times longer (with adequate water.) That is what I actually do, and it works.
If you really want them like canned beans, use a pressure cooker at 15 lbs/ 1 bar probably also a bit longer than the "recommended" time which tends to be for cooked, but firm. Take sensible steps to avoid "stupid things people do with pressure cookers and beans" like not allowing room for expansion and plugging the vents. Or actually put them in canning jars and pressure can them.