Hummus is traditionally cooked, previously soaked, chickpeas. But I recently saw a recipe calling for roast zucchini, that I’ll have to try. Tahini (or tahina) is crucial, but there are some versions that omit it. Use raw garlic, but do remove the sprout. You will want some of the cooking liquid to thin it out. Use a lot of lemon juice.
Achieving a super smooth texture is the most difficult part. One way to help is to add some baking soda either to the soaking water, to the cooking water, or both. But be careful, because too much of it affects the taste. I have had fairly good results in the food processor, but I had to process for a LONG time. The Vitamix does a great job of processing things, but you almost need too much liquid for proper hummus. If you use a Vitamix or similar, do small quantities at a time to keep the mass from clogging up on the blades.