Took 6 months to learn that canned chickpeas beat dry ones for hummus

Every recipe online swears dry beans are the only way, but after soaking and boiling 3 batches that still came out gritty in Denver, I swapped in a $1.29 can and got silky texture in 4 minutes flat. The flavor difference is barely there once you add lemon and garlic, so I don't get the snobbery. Anyone else secretly using canned stuff and just not telling the purists?

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