On 12/9/2010 11:43 PM, Sqwertz wrote:
> On Thu, 09 Dec 2010 17:06:33 -0600, Chemiker wrote:
>
>> On Thu, 9 Dec 2010 16:18:49 -0600, >
>> 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

I think canned are harder to peel since they are softer than the
dried/soaked. I haven't tried making hummus with peeled chickpeas,
but I have been wanting to. I do peel the dried/soaked type for when
I make harira. I don't like the skins floating around in the soup.

I usually just peel them one at a time. I've never tried rubbing
them with a towel. I think they would break up too much, but that
wouldn't matter if you are making hummus.

Tracy