First time making hummus specifically from this recipe. It's good, thank you for the details.
I cooked my own chickpeas from dried, and skinned maybe 2/3 of them. I did not use any baking soda in the cooking. It did not end up perfectly smooth, but I don't think it was the skins. Each chickpea had a little tiny bit (the radicle) that is a little harder than the rest of the bean, even after a lot of cooking, and those didn't grind much. I wonder if different beans would make a lot of difference, or if sometimes you just get beans that maybe have germinated a little. These were from Local Foods Market bulk bin. I'm not sure I've noticed that before.
I used Soom tahini (available at Plum Market) since I had heard good things about it. I added a little too much of the cooking water, so it was a bit loose - it didn't hold a "moat". Now that I'm eating it cold, the next day, it's stiffer.
See here for your chickpea anatomy lesson
Leek
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