Hummus, hold the hummus. Substitute with red kidney beans (rajma), soaked overnight, slow-boiled until very soft. Blend to a thick paste (or manually mash till your arms scream for mercy). Add tahina, lemon juice, crushed garlic, olive oil and a little salt and voila!
The good thing about hummus is that much of it can be prepared to taste, so there's little that can go horribly wrong unless one is completely incompetent and/or careless. I just bought a new masher, so I took the mashing route. The results are a bit lumpy, but still good.