Cahiers de Hoummous: to skin a pea

skinsRemoving the skins from chickpeas when you make your hummus is something you just don’t hear enough about. And there are multiple schools of thought on the subject.

Maureen Abood, Yotam Ottolenghi, Sami Tamimi and others counsel soaking then cooking dried peas a long time with baking soda, straining them, adding cold water, and then rubbing the skins off with your fingers. (Same method can be adopted for canned chickpeas, where you microwave instead of simmering for a long time.)

Others suggest rubbing your peas with a towel. See the Steamy Kitchen, rub-them-with-a-paper-towel method.

But traditionalist Amy Riolo, the author of Nile Style, says that she skins her peas one by one. She says

To peel chickpeas, hold them in between your thumb and index finger over a bowl and squeeze. The chickpea will come through and you will be left with the skin in your hand. I like to peel them while I’m watching television or talking on the phone, and leave them ready in the refrigerator, so that later on I can make this dish.

She handles each chickpea, one at the time. Well, there you go. If you remove each skin from each pea, one by one, you will have some creamy hummus.

Perfectly acceptable hummus, however, can be fashioned from skin-on peas. Partially skinned peas are fine, too. (Don’t let the perfect be the enemy of the good.) You might want to give your food processor a few more turns for skin-on peas than for the naked ones, then you’ll be good to go.

It’s your hummus, you choose.

A word about the television, though. We cannot condone watching television while you skin your peas. In some jurisdictions, watching cable TV news in particular while skinning chickpeas may be regarded as chickpea abuse.

[Broader MidLaw hummus wisdom was recapped at year end.]

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