Garbanzo beans, also known as cece or chickpeas, are a key ingredient in hummus dip and other recipes. These beans have a papery skin or husk coating them, which can optionally be removed. Getting these husks off the beans before pureeing for a dip will produce a smooth, ultra creamy appetizer without fear of husks caught in your teeth. The process of soaking and cooking the beans loosens the skins for easier removal. This technique for skinning the beans can be followed for dried beans after cooking or for canned garbanzo beans.
Things You'll Need
- Deep bowl
- Wire skimmer
Pour the cooked garbanzo beans into a deep bowl.
Add water to the bowl to completely submerge the beans.
Slip your hands under the water and vigorously rub handfuls of the garbanzo beans in between your hands to separate the husks from the beans. Repeat until you no longer feel the skins peeling away from the beans between your hands.
Strain off the husks which floated to the top of the water with the wire skimmer.
Drain the garbanzo beans and use in your recipe.
Cover dried beans with water for 10 to 24 hours to soak them and cook for 1 hour or until tender in boiling water. Then follow the steps above to remove the husks.
- "Beans"; Aliza Green; 2004
- Vegetarian Cooking Recipes Tips: How to Skin Chickpeas
- Photo Credit chickpeas image by fotomagic from Fotolia.com
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