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

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

> It's not a great effort, but you're right, the hummus is more
> creamy.

But is that better? I like the texture of canned beans ground in a food
processor, Also, I invariably use hummus as a dip and crisped pita (NOT
a PITA!) as dippers.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not