I've not found that starting with dry chickpeas enhances the final product, it just adds work.
I usually put a large dash of cayenne in mine.
I mean seriously, how good can a chickpea possible get? You start next to flavorless and add flavors.
As a general rule, stuff tastes better fresh. Maybe this is an exception.
True, but as I said, you are starting with a flavor of 1 on a scale of 10. I think you are safe to use canned. Goya has a good product.
Remember, I have already said I like hummus, but the real flavor comes from the added ingredients.
I like chick peas in a salad, but again it really isn't for flavor. I guess it is more for a difference in texture.
