I havd been making my own for many years now. I find it not only preferable to avoid using the preservatives, but also it is ridiculously cheaper when done that way.

I find that making my own from dried chickpeas is only minimally more work than using canned chickpeas. Preparing them to soak overnight takes about one minute. Cooking them to soften them usually takes more than half an hour, but it's also easy to go about doing other things while that is happening.

One variety we like is sundried tomato hummus. I get the jars of the sundried tomatoes and put them in. Since the tomatoes are usually sold surrounded by olive oil, I cut down on that in the recipe.