1. If you don't have canned chickpeas, you can cook them yourself: soak 1 cup of chickpeas in warm water for at least 2-3 hours or even overnight (the chickpeas will double in size so make sure to add enough water so that they will be covered in water even then). Next day drain and rinse the chickpeas, and boil them with enough water so they are covered and ½ teaspoon of salt. Boil them for about 20 minutes, until the chickpeas are cooked.
2. Recipe adapted from
Not Your Standard's Beet Hummus.