Chick peas, with skins or without?

I always use them with the skins on. More nutrition, more fiber, better texture. Of course it’s a matter of taste.

It never occurred to me to skin them.

I’ve peeled potatoes, but skinning chick peas sounds like a job in Hell.

where on earth does one find “skinned” chickpeas?

haha apparently you can buy them with or without according to my grandmother!

@chian: Did your grandmother ever try to skin enough chickpeas for a family of four?

family of way more, we are greek!

@chian, if you’re Greek, then I’d bet that you’re more used to the chick peas with skins than without. I’m with @gailcalled and @jaytkay on this… I never would have even imagined that there are (or would be a market for) “skinless” chick peas.

I made some hummus today. I’d invite you to have some (but I made it with chick peas “with” skins).

Hummus is one of Earth’s best foods. Top 5 in my book. Maybe top 3.

I had a Lebanese friend who would only make hummus with skinned chick peas. She’d sit for an hour popping them out. Her hummus was some of the best I’ve had. But I make it with skins.

I consider both hummus and salsa the magic foods that can be added to the many veggie soups I make to give them some zip.

@gailcalled Why don’t you hummus a tune about it then?

Kant. Too busy trying to learn German in the next ten minutes for @Jeruba’s question.

Oh, I’m sure you have time to spinoza tune while you’re learning it.

Bach to the topic, you two.

Schu thing, man.

I hayden’t thought about using muscians’ names!

Perls before swine, man.

Pinchus zucker, man.

You guys make me miss Christmas and that song Deck the Halls with Boughs of Holly, Falafel Falafel, Falafel Falafel

Then there’s always the old standard “Deck the Halls woth Loaves of Challah.”

stfu before I deck you.

So you think you’re a real card, do you?

hahahha ok i get it chick peas with skins wins the debate over skinned! @cyanoticwasp, thanks you, i wish i was there to eat houmous, i think i will make it today! can you freeze it do you think?

@chian I don’t see why it wouldn’t freeze (and still be edible afterward).

My advice on what to freeze is to try a small portion of anything. See how it looks and tastes when thawed. I freeze skim milk since I use so little and it sours quickly. The unthawed version is slightly lumpy but tastes fine in cereal or tea.