I have one can containing 12 chickpeas?

America's Test Kitchen has a recipe for making hummus which gets good ratings -- it includes baking soda and tahini, and was meant to emulate the product of the best hummus vendors in Israel. Recipe itself is behind ATKs paywall, but there's a SewerTube version (which I would never link otherwise):

Here's a much simpler recipe which doesn't require removing the skins ! I've used an even shorter simpler, recipe which left the skins on and it was fine, so this should be my next try: https://cookieandkate.com/best-hummus-recipe/comment-page-15/

There are tons of hummus recipe online, including ones that don't use tahini and many that don't peel the chickpeas. Here's an updated, very recent version that includes the skins: https://www.thekitchn.com/how-to-make-hummus-from-scratch-cooking-lessons-from-the-kitchn-107560

And even ATK decided to try leaving the skins on: https://www.americastestkitchen.com/how_tos/6567-how-to-make-really-creamy-hummus-without-peeling-the-chickpeas

No chips and dips in front of the TV at our house -- it's hummus and lightly toasted pita, for however long it lasts!

(Here's that "simpler" recipe I mentioned -- unfortunately, I can't credit the creator, as I lost the printout and have only hand-scribbled notes:
15 oz can of chickpeas, drained and rinsed
2-4 T water (I use 3)
2 T olive oil (I use 3)
1 T lemon juice
1 garlic clove, minced (I use garlic powder -- fine for sauces, mixes, anything where it's blended in anyway)
3/4 t cumin (I use 1+1/4)
1/4-1/2 t salt

Toss in blender or food processor and run the motor until it's creamy enough to suit you. I found the extra cumin really made it work for me.)

The civilization-ending apocalypse better have occurred...cause that's the only way I'm eating them.