I think Kenji’s advice on cooking beans is unsurpassed tbh:

https://www.latimes.com/food/dailydish/la-dd-dont-soak-dried-beans-20140911-story.html

pro tip for making creamy hummus without spending a ton of time removing the skins: cook chickpeas with a bit of baking soda (abt 1.5 tsp per pound of dry chickpeas). the baking soda breaks down the skin.

Very good tip. I’ll see that and raise you one:

Buy channa dal/split chickpeas and use that for hummus instead.

Not only will you roughly halve your cooking time (it’s not like you’re going to want whole chickpeas unless you’re making msabbaha anyway…) but your chickpeas will come pre-skinned and due to the size and grade of the chickpeas used to produce channa dal, it is often cheaper to buy them instead of whole chickpeas.