grew up where it was a staple, and I’m not certain why homemade never tastes right to me, how it differs from the stuff I buy.
You need to remove the skins from the chickpeas before you puree them to get the ultra smooth textured hummus you buy commercially.
Dumb question… how do you remove the skins? Mash the cooked chickpeas through a sieve?
If you soak your dry chickpeas with some baking soda (and cook the chickpeas with a bit of baking soda), the skins will loosen a lot and peel off during cooking. At least most of them will peel. The recipe I linked uses this method.
We then just peel* the rest before putting them into the cuisinart. Easy peasy.
*Hardest part is dealing with the heat of the freshly cooked chickpeas, not the actual pulling of the skins.
If you’re using canned chickpeas and soak them for a few minutes, the skins come off pretty easily. It’s a bit time consuming but well worth it because it makes a huge difference to the hummus 
Thanks, @beebee3 and @DadOfJerseyGirl!
You use your fingertips to pinch off the skin of each individual cooked chickpea. You just squeeze and the skin pops open. Put the pulp into one bowl and the skin into another.
I suppose you could use a food mill, but that generates extra things to wash. Plus set up and take down time.
I have so many good recipes hard to pick one, but I eat lots of Indian and lots of Middle Eastern cuisine. For the latter I love Ottolonghi’s Plenty and Plenty More. For a party last weekend I made his roasted cauliflower salad. (Which is from Jerusalem another of his cookbooks.) Easy, yummy and different. Roasted Cauliflower, Hazelnut and Pomegranate Seed Salad Recipe
My DiL swears by rolling them around between two clean dishtowels…
Thanks, everyone. I’m not a big fan of chickpeas so rarely cook with them (dried or canned). But I do love hummus so I’m going to give that recipe a try. 
Can of drained chickpeas chopped in a food processor, shredded carrot, shredded celery, hummus of your flavor choice to stick it all together made a believer of me. And prior to that, chickpeas and hummus literally made me gag. Keep trying!!
I’ve made hummus quite a bit over the years, sometimes with canned chick peas and sometimes I cook dried beans in the instant pot before using them for hummus. I like it pretty well, but over the last several years I’ve been making an Italian white bean dip that’s very similar to hummus and everyone raves about it when I take it anywhere. It has cannellini beans, lemon juice, parsley, garlic and olive oil plus seasonings (although I often put in a couple of spoons of tahini. I think everyone likes it because it is a bit creamier than traditional hummus.
It sounds great! The Egyptians also have a dish made out of fava beans, ful medammes, which has many versions across the Middle East. Best made with small fava beans, not the giant ones that are sold most places.
I make a version of this recipe and it’s unbelievably good:
I’ve seen various variations. I don’t use lemons or olives, but lots of garlic, paprika, and feta.
Garland, that’s the recipe I was going to post. So good!!
Our thing lately has been air frying stuff to top grains or greens.
Drained cubed extra firm tofu tossed in a marinade, spared with avocado oil & cooked in the air fryer. Delicious.
Airfried green beans with sesame oil & hot pepper flakes! Very good!
A zucchini, sliced in half lengthwise, scored, and then brushed with olive oil, salt, pepper, garlic powder - cooked in the anir fryer - amazing! You can also brush with bbq sauce.
When in doubt, air fry it.
Meatlike things I like to use to top pasta or bowls.
Minced mushrooms and pecans sauteed in a bit of vegan butter. I throw them in the food processor and pulse until finely ground but not quite a paste.
Crispy lentils. I pat dry cooked lentils (I just use them from a can) and put them on a baking sheet and bake until crispy. I love them over bowls and pasta. Lots of people do this with chick peas. I’m not a big chick pea fan and like these much better.
Crumble or shred a block of firm tofu. Mix with spices and a bit of oil. Put on baking sheet (make sure it is very spread out) and cook until there are a lot of crispy bits. You can also sautee it in some oil.
For creamy hummus -I boil the canned chickpeas with a bit of baking soda for about 20 minutes. Rinse and rub them on a dish towel to remove most of the skin.
For those interested, Purple Carrot (vegan food boxes) has amazing recipes on their website - you don’t need to be a subscriber to access them.
We’re a predominantly vegan family (raised vegetarian) and our D is strictly vegan.
Some favorites:
Falafel burgers
Green pea burgers (amazing!)
Smoked portobello mushroom tacos
Tomato basil bisque with roasted cauliflower
Sesame and ginger glazed roasted tofu
Orange glazed tofu (like orange chicken)
Japanese vegetable fritters
White bean & chard soup
Ground flax meal can be used in baking as a replacement for eggs. I haven’t tried it, but I do have ground flax meal on hand (I put it in my oatmeal) - so I am ready to try it if necessary in the future.
And as a p.s., I once made a gluten free, vegan chocolate cake & it was amazing!
We often make “oven chickpeas”. Mix marinara sauce, lots of parsley and 2 cans of chick peas in an oven safe pan. On top layer slices of red pepper and crumbled feta cheese or a vegan topping or nothing. Bake until just bubbly or extra crispy. Works with lots of different spices. It can be done with basil/oregano type or with cumin/turmeric or hot chilies etc. We make a variation of this dish once a week. If you want to use dry chick peas you need to boil them first. Also once in the oven it takes a while for best results so plan for half an hour to 40 minutes.
We eat beans in every way imaginable in our house in lieu of meat. However, if I’m preparing something to appeal to veg skeptics, this is a go-to recipe: jackfruit tacos