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It looks like the limiting amino acid for hummus is methionine.
Hummus is mostly chickpeas, but also includes sesame (tahini), which is fairly plentiful in methionine.
Does store-bought hummus typically have sufficient methionine to make an appropriate mix of amino acids? Or would it be better to add more sesame seeds?
Yes. Protein requirements are so easy to satisfy that you don't need to worry about it.
Before I learned about the now-debunked myth of combining proteins from the 1950s, I did calculate the precise ratio of garbanzo beans to tahini to combine to unnecessarily maximize the absorption of all amino acids. I found that the ideal ratio was
1 tablespoon of tahini per 1 cup of cooked garbanzo beans
Source https://green.michaelaltfield.net/2014/10/20/complete-protein-ratios/
...which is roughly what's called-for in the average hummus recipe.
But if you're not looking to exceed your daily protein requirements (ie if you're not a body builder), then you can stop worrying about sourcing protein and just make sure to eat a variety of whole foods.
