There is no proper hummus consistency - this is a matter of taste. You can make hummus thicker or thinner by adding the water from chickpeas. How you serve hummus also depends on your personal preferences. Leave some whole boiled chickpeas for topping, slightly drizzle hummus with olive oil, sprinkle with smoked paprika, sumak or zaatar. If you like to make the chickpeas cook faster, you can cook them like my friend Anastasia does: before cooking the soaked chickpeas, drain them, add ½ tsp baking soda and cook chickpeas over medium heat for 2-3 minutes, stirring constantly; add water and cook. When cooking like this, chickpeas are automatically peeled and cooked 2 times faster, but they become a little darker.