These papas rellenas were made by my mom when we were kids; I always loved them. Each time you make them, you can season them to taste so they're different every time!

Chef Thomas Soukakos likes to use local Pedrosillano chickpeas for this hummus, though other dried chickpeas work well too. And though he says that flavor will be best starting with dried, you can use canned chickpeas (about 1 1/2 cans), rinsed and drained. If using dried, plan ahead so they can soak overnight.