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Peeling Garbanzo Beans (Chick Peas)

post #1 of 5
Thread Starter 
This weekend I'm going to make a couple of hummus dishes. While looking through my hummus recipes I saw one with an instruction to peel the garbanzo beans. I've never done that before, but have thought about doing it, mainly to see what peeled beans are like in a dip like hummus. Anyone have a thought about how to peel cooked/canned garbanzo beans?

scb
post #2 of 5
they are funky looking in their shells......one bean per pod.
I'd assume that you'd just cook them until tender and then use as any rehydrated or canned bean.....bought some once and let them go south in the back of the fridge.
cooking with all your senses.....
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cooking with all your senses.....
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post #3 of 5
Even canned, Garbanzos have a fibrous husk. It's pretty easy to remove and I think it improves the texture of the hummus. But it probably lowers the healthy fiber content of the beans.

Drain the beans. Fill a medium mixing bowl with plenty of water. Pour in the garbanzos. Gently squeeeze the beans between your fingers. The meat of the bean will squirt out leaving a husk in your hand. Let both fall back in the water. Repeat using both hands for speed. After a while, scoop out the husks. They float more than the meat. Continue until you're not finding new beans to husk. Scoop out the last husks.

Phil
post #4 of 5
Phil's pretty much summed it up for canned chickpeas.

If you start with dry peas, you can just take small handsful and rub them together briskly between your palms. Much of the husks will come off then. The balance will pretty much pop off when you cook the peas.

Favas, btw, can be done the same way.

Reason the chickpeas are "peeled" before making dips like hummus is that the clean peas make a smoother, creamier dip. If you leave the husks in you'll merely get a rougher, more rustic dip. Flavor wise they'll be pretty much the same.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #5 of 5
Thread Starter 
I tend to like the more rustic dip - often I'll add some chick peas after most of the hummus has been whirred, and give the mix another whirl leaving some chunks. Sometimes I'll add some sesame seeds. Thanks Phil, KY ...

scb
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