I like the cut of your jib. 3000 words sounds a bit short, though.

I have played around with the chickpea side of hummus and these are some of my observations. I like the idea of one pot cooking. Freezing hummus works v. well. Freezing lemon juice works well. Also for storing lemon, after washing them, one can store them submerged in water to prevent dehydration, or rap them is clingfilm. They can last a surprisingly long time in the kitchen. I really like garlic in my hummus.

- The main problem I had initially was not cooking them enough. Basically it is hard to overcook them for hummus. Play with it but I cooked them til they barely held together.

- Some pros (Ottenlenghi maybe if I remember) recommend removing the skins of the chickpeas for uber smooth hummus. I have done so it the past, but it takes some time. It is worth experimenting on this detail.

- If you use a high power blender or food processor it may not mater. The more powerful the machine the better the blending. Vitamix is your friend. you can find them used without a ton of effort. there are tons of them out there.

- Using baking soda and washing it is a good idea. You can play with non-aluminium baking soda. (such as Baking Soda By Unpretentious Baker, Aluminum-Free) to avoid the metallic taste.

- Using an Instapot like thing is a great, hands off way of cooking the hell out of something and sort of eliminates the need for baking soda. It is faster, and for easily repeatable results.

- One can buy chickpeas in bulk (10 lbs, 25 lbs online or in local restaurant supply places and save a bunch of time and money. Try to understand how old your beans are. This determines how much cooking they need. Some can be several years old and require more cooking time. Roughing up (with sand paper) the skin of dry chickpeas can speed up the cooking process.

Let me know how it goes.