A note about the longer version: it is so easy, CHEAP, and WORTH IT to make hummus from freshly cooked chickpeas. Yes, it takes advanced planning as well as an annoying amount of time for the chickpeas to cook, but it is SO. WORTH. IT. Take it from someone who resisted this method for so long (because who on earth has time for that) – and was quite literally floored by the difference in taste, texture & overall deliciousness and never looked back. Don’t get me wrong, if I forget to soak my chickpeas or am just having a very busy week, I’ll make the canned chickpeas version. No shame! But if you set aside the time to make it this way I promise you won’t regret it – not only is it impossibly smooth & luscious, it makes a HUGE batch and it is incredibly cheap (buying dried chickpeas vs. canned).