I've found it difficult to make proper, smooth, hummus when I soak and cook dried chickpeas at home. A guy from a vegan cooking class I attend told me that they in his family usually soak and cook the chickpeas in water and baking soda(!). I went home, did my research, and decided to try. If I understand it correctly, the water is too acidic and needs to be a higher pH to actually help soften the peas better. Imagine my surprise and excitement when this turned out to work perfectly!
I just soaked them in water and baking soda (1 tsp) for 8 hours+, drained them and cooked them in new water and baking soda for ~1 hour. I then mixed the (soft!) chickpeas with a clove of garlic, lemon zest, cumin and a lot of proper runny tahini (it's important that's it's good tahini!). I then tried to make the hummus pretty by sprinkling some paprika powder on top, but instead I dropped it - hence the amount of paprika.