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.
>

Made three batches of hummus yesterday, one regular, one with Kalamata
olives and one using black beans instead of garbanzos.
With all this smooth talking lately, thought I'd try skinning the
garbanzo beans just to see the difference in the end product. After
the first 1/8 of a can or so I decided smooth is relative and said
screw it, made all three batches as usual. They taste great.

Lazy Ross.