I prefer the pressure cooker for legumes.

I have always found chick peas take far too long to cook (at least an hour and a half to two hours together with an overnight soaking) and I find it far simpler to buy cans of precooked ones. I'm interested that you can cook them in 10 minutes in a pressure cooker but I don't think that would make me buy one! I used to have a pressure cooker and used it quite often for making soup but I now try to cook most things as little as possible and, in any case, time is not as important to me as it once was. Most other legumes take 40 minutes to an hour at most to cook and lentils take even less time. As for hoummus, I have made it very successfully from pinto beans, borlottis, butter beans and broad beans. My broad bean hoummous (made from fresh, not dried, beans), in particular, has been mentioned in dispatches!

Never had it and do not like the sound of t he word.I will pass

I need to learn to cook with a pressure cooker - that's one thing I don't have in my kitchen. I have friends who use their "faithful" pressure cooker too - they say the same as you - particularly too with the meats they cook (which supposedly comes out very tender). I usually use canned garbanzos - surely making them "fresh" would taste better. But on occasion I will make lentils - do they turn out better in a pressure cooker too?

I made split pea soup with the dried split peas in the crock pot on low. Takes quite a while, but i'm in no rush. Usually start in the morning and it's done by dinnertime.

@marguicha While cooking Chick peas I do soak them earlier in water and cook them in the Pressure cooker.

I don't cook legumes that much anymore when I did I cooked them on the stovetop.

I have never cooked legumes, just use the can one.

I soak the garbanzo overnight, then I put them in the pot and cover with cold water and I heat slowly, when the water starts to boil I had a very little quantity of baking soda, the beans cook in 20 minutes, I add the salt only when they are almost done.