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I started making hummus from scratch last year, when I discovered the organic dried chickpeas in bulk at the neighborhood Rouse's. I love to make it, but let's be honest: chickpeas take forever to cook, especially when you want them really soft, for hummus. But you can make a serviceable hummus out of just about any dried bean or pea: black-eyed peas, lima beans, black beans...and butter beans!
