I finally got around to using my dried/uncooked garbanzo beans. Man, is it time consuming! I first soaked these in water overnight, then cooked them in boiling water, drained and shocked them in an ice water bath, removed shells/skin by hand(!), then pulsed them in a food processor with garlic, tahini, lemon juice, cumin, turmeric, and salt. Lastly, I garnished with parsley, paprika, and good olive oil. I think the biggest difference in texture comes from removing the skin of the bean. Whether the can or dried garbanzo bean flavor is truly different, I’d have to compare them side by side sometime.