Chickpeas are a delicious and healthy food that can be prepared in a variety of ways. Like any legume, however, it has an unpleasant, sometimes quite hard skin that does not soften even when the it is well cooked.
When using chickpeas, for example for making hummus, it is necessary to peel the skin from the chickpeas. Without it, the consistency of the hummus will be much softer and smoother.
But it's actually quite difficult to achieve quality chickpea hummus with the skin. In addition, not everyone has a powerful enough blender that can grind chickpeas with skin to a delicate texture, so that it cannot be felt or seen.
Peeling the small chickpeas probably seems quite a difficult or even impossible task. Therefore, we will give you advice on how to make this process as simple as possible.
Grab the chickpeas, soak them and then cook them as usual. When the chickpeas are cooked, remove them from the hot water with a slotted spoon and immediately drop them into a bowl of cold water and crushed ice.
Then you need to stir it vigorously for some time. The difference in temperature and the impact of pieces of ice during stirring lead to the fact that all the skins just pop out of the grains. It remains to carefully separate the chickpeas from the skins and pieces of ice and make hummus from it.
The only warning when peeling chickpeas: not all chickpeas will remain intact, some split in half. But in this case, it doesn't matter because you're going to blend them anyway.
In the same way, you can remove the skin from beans, broad beans, various types of peas, from any leguminous plant.
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