Honestly the best hummus is the one I make myself. This way I control what goes into it. I don't watch the news too much since it's primary aim seems to be to instill fear and direct society on what we need to be upset about next, so I've not heard of contaminated hummus brands - a google search is showing stuff from maybe a year ago. With that in mind, the issue has probably been addressed by now.
In any case, if you're worried about the quality of your hummus, find some recipes that sound appealing and try them out. Basic components of hummus are chickpeas, tahini, garlic, lemon juice, olive oil, and salt/pepper.
Here's my favorite hummus recipe - it came from one of my favorite local restaurants - it doesn't contain tahini, which I prefer. I'm not a huge fan of tahini:
1 tbsp cumin seed
1 tsp caraway Seed
1 tsp fennel seed
1/2 tsp ground ginger (or 1 tsp fresh)
2 tbsp extra virgin olive oil (to sauté the herbs)
2 cups chickpeas (or just 1-15oz. can... close enough to 2 cups)
Juice of 1 lemon
1/4 cup extra virgin olive oil
2 cloves garlic
Salt and fresh ground black pepper to taste
Sauté the seeds and ginger in 2 tablespoons of olive oil over medium heat for 3-5 minutes until the aromatics of the seeds and ginger evolve. Put aside to cool for a few minutes.
Put all the ingredients including the cooled seed mixture (oil included) into a food processor and process until smooth. Add salt and pepper to taste.
Serve with pita bread, fresh cut veggies, etc.