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.

Sounds like you're doing what I did, rub my palms together as though
my hands were cold, except that I have the chickpeas between the hands
and I don't press hard enough to smash them. It takes me a LOT longer
than 8 minutes. Guess I just don't have the touch. ;-)

I'll try it again next time I make hummus. The smoother texture is
definitely a plus in my book, I just don't want to spend half an hour
rubbing chickpeas between my hands.

(Every batch of store-bought hummus I've ever had appears to have the
smoother texture associated with removal of the hulls. I wonder.)

And FWIW, regarding the name, I have seen cans labeled as "Chick Peas
(Ceci Beans)" and on the same shelf, a different brand of the same
item labeled "Garbanzo Beans". Apparently they're all the same thing.
--
Best -- Terry