After thinking about this for a while, I'm really motivated to try and make the best hummus ever with peeled chickpeas and a mortar and pestle. I should definitely use cooked from dry beans, so does anybody have any tips on cooking them? Mine often come out kind of tough and hard.
I just soak mine overnight, drain, then boil them in water on low, covered for 2-3 hours. Mine have never come out tough...
Also, I mash mine with the beater from a hand-mixer when I am too lazy to use the food processor or when I'm making a small batch.