Canned chickpeas (a.k.a. garbanzo beans) are great in a pinch, but they’re also expensive and too firm to blend easily into dips, plus they can taste a bit metallic. Use your June to make the creamiest, most delicious cooked chickpeas you’ve ever had and never look back. 4 hours on High will give you very tender chickpeas--perfect for blitzing into smooth, fluffy hummus--but for firmer chickpeas (such as what you’d want to stir into soups or stews), you may want to reduce the cook time by 30 minutes. For additional flavor, add aromatics like bay leaves, onion or shallot wedges, smashed garlic cloves and herb sprigs before cooking.