On Thu, 09 Dec 2010 17:06:33 -0600, Chemiker wrote:

> On Thu, 9 Dec 2010 16:18:49 -0600, Sqwertz >
> wrote:
>
>>Skinning garbonzo beans really does make for a much smoother
>>hummus. But it's kinda a PITA. Is there an easy way to skin them,
>>either canned or dried?
>>
>>What I did was just kinda smoosh them around in my hand, but not
>>quite hard enough to smash them Most of the skins came off, then
>>pick the skins out of the beans. It took about 8 minutes and a few
>>skins were probably left on.
>>
>>It looks lumpy since I wanted it stiff for sandwiches so didn't use
>>any liquid except oil. But it's really very smooth textured.
>>
>>http://yfrog.com/jksa301c1j
>
> Hey, guy. I don't mess with fresh chickpeas.... it's not worth the
> effort.

I used canned chicks. If I said "fresh" that was a mistake. I can
get fresh garbonzos.; For some reason they sell them at the Mexican
market <shrug>. They're 5x more expensive than nearly as cheap as
buying them canned or dry.

> Rinse canned ones, instead. If they have skins, rinse well,
> wrap in a towel and rub them up a little. The skins will separate.

I can see how the towel would work better since there's more
friction. And might hold the skins while I pour out the peas
rather than having to pick them out.

-sw