I started soaking the beans early in the morning, cooked them at night, and made the hummus the next day. It did not take much time or effort; it just delayed the preparation of the hummus by a day. You can follow my lead here, if you don't need the hummus immediately, even if you have a busy life and a full-time job. But if cooking your own beans will just mean that you will never make your own hummus, then just open a can of chick peas and whip the hummus up in five minutes. No harm done. You are still being greener than buying store-bought hummus! Pat yourself on the back.
To cook your own chickpeas: rinse and soak dried chickpeas in plenty of water in bowl or pot for at least 6 hours. When ready to cook, rinse and drain. Put chickpeas in pot with water that covers chickpeas with two finger sections or more above the level of the chickpeas. Boil for 45 minutes to an hour, until tender. Add 1 tsp salt after chickpeas are starting to become tender, but before they are finished cooking. If you add salt at the beginning, the beans will be tough.