Skinning Garbanzos!

[Guest guest]

Thanks, ygg. . .I'll have to try skinning my garbanzos from now on! I

notice that the ones I cook myself often have tough skins that can interfere

with whatever I'm preparing.

 

LaDonna

 

-

<cowpuppies

 

Friday, November 15, 2002 12:19 PM

Re: Smoky Scallion Hummus

 

 

>

>

> La Donna wrote:

> <<Great suggestions, ygg, but how do you " skin " garbanzos? Inquiring

minds

> want to know. . .

> LaDonna>>

>

> I start with canned chickpeas, because i never plan ahead and soak/cook

dry

> beans. I rinse them, then put my colander over a bowl (sometimes a larger

> bowl, sometimes i bring an extra). I sit in front of the television or

out

> on the porch. just grab a garbanzo a little near one end (i think the

less

> pointed, i can't remember and i don't have one in front of me, it's easy

to

> figure out, regardless) and squeeze. the bean and skin will separate.

>

> i toss the skins out in the yard. i'm not sure anything eats them, but i

> live in the country, so i don't much care. they get chopped up by the

lawn

> mower eventually, or decay into the soil with the grass clippings. i'm

> often throwing old veggies and such out there. i don't compost (no

> garden), so i don't save 'em for that.

>

> and hey, my suburban-raised hubby REALLY likes the idea of tossing

> (vegetable) trash out in the yard.

>

> if you frequently have chunky hummus, it's because you've either not added

> enough water or left the skins on. i'm sure some food processors can

> pulverise the skins well, but mine doesn't, so i skin.

>

> ygg

>

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