1. This is the better way. You will need chickpeas (dried or canned), garlic, lemon, tahini, and the magic ingredient: baking soda.
Baking soda helps soften legumes (like chickpeas and beans) more quickly because it’s an alkali (as opposed to an acid — on that old pH scale from chemistry class). An alkali environment weakens the beans’ pectic bonds.
See the amounts in the full recipe at Food52.
3. Put a pan over medium heat. Add the dried chickpeas and the baking soda.
Other hummus recipes may ask you to add a little baking soda to the water when you’re soaking or simmering the chickpeas. This approach comes from Yotam Ottolenghi & Sami Tamimi’s cookbook Jerusalem and asks you to saute the chickpeas with baking soda for a few minutes before dumping them in the water to simmer. (The technique comes from Tamimi’s grandmother.)
“We believe the friction helps the breaking down of the skins and gets the baking soda to penetrate the skin better,” Ottolenghi says.
Congratulations! Because you added magical baking soda, you only have to boil your chickpeas for 20 to 40 minutes.
Without the baking soda, it takes 90 minutes. Please.