When using dried chickpeas, be sure to cook them very well. You want them to be very soft, with no bite. If using canned simmer them in fresh water for a good 15-20 minutes after peeling (step 4)-this will soften them further.
1 cup/200g dried chickpeas, soaked overnight in plenty of water and ¾ tsp baking soda
Drain them well after soaking, then put them into a medium saucepan, for which you have a lid, with the ½ tsp baking soda and enough water to cover by about 1½ inches/4cm. Bring to a simmer on medium-high heat, skimming the scum from the surface as needed, then turn the heat down to medium-low, cover with the lid, and simmer from anywhere between 30 and 50 minutes. This will differ greatly depending on your chickpeas, so check them at the 20-minute mark.
Toward the last 15 minutes of cooking time, salt the water nicely and add the cumin. Cook the chickpeas until they are very soft.
Using a slotted spoon or spider, agitate the chickpeas, giving them a gentle shake in the water, allowing the skins to be released and rise to the surface. Discard the skins (don't worry too much if you don't catch them all).
Drain the chickpeas over a bowl, saving the water for a soup.
Follow the hummus recipe