Tbh, I mostly use canned chickpeas for hummus (given the amount of tahini I prefer, the flavor of which hides many sins, it’s really pretty hard to tell the difference from freshly cooked), and the skins almost literally fall off those as fast as you can pass through them through your fingers. But when I do go “all out” and cook the chickpeas myself, overcooking them seems to help.
One of these days I imagine I’ll try it, but so far I haven’t succumbed to the temptation of baking soda, mostly just because even though I know (intellectually) that the amount of B vitamins it de-vitaminizes isn’t worth worrying about, I have a huge mental block against using it thanks to the previous half a century’s worth of"healthy eating" public health messages/food-writing demonizing the practice…
