For Creamier Hummus, Skin Your Chickpeas | Cook's Illustrated (2024)

FAQs

For Creamier Hummus, Skin Your Chickpeas | Cook's Illustrated? ›

Transfer the beans to a large bowl and wash with three or four changes of cold water, all the while agitating the beans vigorously between your hands to release the skins, which will float easily away. Easy, creamy hummus?

skins will make your hummus much creamier and. rich.

You might need more tahini, garlic, lemon and/or salt and very likely more chickpea water. Add a bit of each as you need, the recipe explains. "Blitz the hummus until very smooth, a few minutes at least. Don't worry about the hummus being too loose; it will thicken as it sits."

1) If you're starting with canned chickpeas, you can pop them out of their skins one-by-one. It's tedious, but not difficult, especially for a small batch of hummus made with a single can. It will take about 10 minutes, and it's worth it.

You can eat chickpeas with the skin on, but they're better without. When making hummus, removing the skins will make your hummus much creamier and rich. When it comes to roasting chickpeas, I find removing the skins gives the chickpeas more flavor.

It is not necessary to remove the shell of the chickpeas, the decision is up to each one. In fact, many do not know, but nutritionally it is recommended to eat the chickpea skin.

Garlic: Fresh garlic cloves are always superior to garlic powder, and it's especially true in homemade hummus! Baking soda: Adding baking soda to the chickpeas helps make the legume easier to digest, softer, and makes them easy to peel. Don't skip this ingredient!

Dried chickpeas provide better flavor than canned. Overcooking the chickpeas in water with baking soda makes them easier to blend. Puréeing the chickpeas while they're still hot lets you use a blender instead of a food processor for smoother texture.

Freshness: The Homemade Advantage

By using freshly cooked chickpeas, freshly squeezed lemon juice, and top-notch tahini, you're guaranteed a hummus that bursts with flavor. On the other hand, store-bought hummus, while convenient, often lacks the same level of freshness.

Cooked chickpeas have a thin, translucent skin that's totally edible; most people don't even notice them, and they are a good source of dietary fiber. Some cooks prefer to remove the skins, especially when making hummus.

Is it OK to eat chickpeas straight from the can? ›

Canned chickpeas are pre-cooked chickpeas. You can eat canned chickpeas straight out of the can! (Just be sure to rinse them off before chowing down to wash out excess sodium) Otherwise, you can roast them or turn them into any number of delicious dishes, like these here.

If you are using canned chickpeas, drain and rinse them with water to cut the sodium (salt) content by almost a half. Rinse well in cold water to make them easier to digest and less gas-producing.

The outer peels on cooked chickpeas are a papery thin membrane that comes off easily with only a bit of pressure. However, you don't actually have to remove them, and they're usually just left on. The skins are edible, and mostly melt away when eaten, without much of a discernible flavor.

You can soak them overnight, if you have the time. Place them in a large bowl and cover with cold water. The chickpeas will expand to over double their size, so make sure you cover by several inches of water to allow for expansion. Cover the bowl with a clean towel and let them soak overnight.

If you are using canned chickpeas, drain and rinse them with water to cut the sodium (salt) content by almost a half. Rinse well in cold water to make them easier to digest and less gas-producing.

If you don't want to rinse, consider at least draining them first. Draining alone will “reduce the sodium by a third,” says Reinagel. Bottom line: If you're watching your sodium intake for your health, it won't hurt to drain and rinse your can of beans before using them.