Pasta, Grains, & Beans

Is there a trick to achieving really creamy hummus without having to peel the chickpeas?

Sometimes when making chili, the dried beans will cook but not soften. Why is this?

Fifty years ago, a plate of spaghetti constituted ethnic cuisine. Nowadays, Americans are getting to know noodles from all over the planet. How lucky are we?

Is there any way to add flavors to dried beans that are soaking in water? 

It's rumored that "converted rice” always comes out perfect and is healthier than white rice. Is this true?