We harness the power of food science on canned chickpeas.
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You don’t need baking soda just use your hands to scrub and all the skin come off
if you do a big batch don’t put the skins down the disposal! they can turn to glue in there!! i have had a few incidents in this old house.
All I can say are the facts. The majority of chickpeas are produced and used in India and the mideast. Daily. People applying scientific breakdowns of cooking are overlooking the food and natural life aspect of cooking. Please people provide the nutritional benefits or other benefits to the myriad of techniques offered here. Bottom line, cook how you wish and enjoy the blessing of the food you have. Each person has different tastes. Texture of mashed potatoes to a skin on a chickpea are all subjective.
Checkout how the Indians, Turks, Arabs, etc. prepare and use chickpeas.
Enjoy the riches of your food.
CANNED? Why on Earth?
with all due respect, this seems more complicated than necessary. Save time and just rinse a few times. Tedious but worth it!
Just agitate in cold water and most of the skins float to the top. No need to put unnecessary additional steps into an age-old process that works.
This method simply does not work that well and certainly does not get more than maybe 20% of the skins off, tops. And that's even after rubbing them vigorously through my hands 10+ times. I truly think the only way to actually get all the skins off is to do each chickpea one by one. I've even tried some of the other methods mentioned here in the comments and the same persists. I'll keep trying other ways as there's just gotta be a less tedious way to accomplish this. Also, I get very little of them to float to the top when they start coming off. How is this working for others, but not for me? I and others love my hummus, but I sure do hate spending an hour on just the process of removing the skins.
This is nothing new. No, the skins do not float. They stay down at the bottom of the pan.
Tamil la ketta tamila video poduda venna
Works great.
Well, never use canned chickpeas, and all you really need to do is soak dried chickpeas in water for couple of hours then rub them in your hands and the skin will fall off. Us Middle Eastern people NEVER use canned chickpeas.
Canned food, soda and microwave… Remind me to never order hummus in a restaurant.
There is more than one way to skin a Chickpea, but this is the most complex, expensive and timely; Thank you.
Thank you so very much for this simple yet very informative video production. I am going to try this tonight 🙂
You are mumbling man. When I put captions on it tells me that you say "auto leg Easter is baking soda"… I wonder what that means
This is even easier https://youtu.be/QG9y5lwSOgM
Does not work!
I have to try this tip. Thanks.
the skins do not float away; tried it, does not work.
BETTER METHOD! : Just skip all the baking soda steps and put the canned chickpeas in a bowl with warm water and rub them between your hands, keep rubbing and changing water to pour out the loose skins!! And get ready to make delicious hummus!!
But if one skin doesn’t come out it could ruin the whole thing
Thank you so much.Very good tips.
Restaurant style? More aptly said- it is street style in its origins- the Middle East.
I agitate canned chickpeas in water without doing the baking soda and cooking first. Works the same.
You glossed over the technique for doing it on rehydrated peas!
15 seconds on how much it is a PITA, and why to do it, but less than 10 on how to do it.
a Swiss banker (maybe) explaining what a transaction is.
Canned really?
I use this technique by applying the baking soda as shown to dried chickpeas after they've been soaked but before being cooked, followed by removing the husks BEFORE cooking them till tender. The firm uncooked chickpeas allow you to roll the chickpeas between your hands much more aggressively (and effectively) without squishing any chickpeas. Once, the chickpeas husks have been removed they will cook in about half the time. It is also more sanitary since the heat will have killed any bacteria introduced from handling.
Wow. Using canned chickpeas instead of dry ones + baking soda is like saying "Oh instead of a medium-rare steak, take some ground beef for Walmart, grill it until it's well done, and serve with Ketchup".
OMG!!
soak dried or drain can, cook, drain. Rinse with cold water and massage with hand. Drain skins. Do it a few times.
Add ingredients for Your taste, blend to your consistency, eat and enjoy!!
Really people… baking soda, paragraphs of instruction? Get a grip.
Great. Let me repeat this process for the 5# batches I make at a time,…
Boring dude. Didn’t even care what he said 10 seconds in
good tip — but for those who do not like the soda— put can of chick peas in pan– let them soft boil for about 10
15 min—then take and put them in strainer ((metal screen)) swoosh around and like cover them so none fall out- and the skins just fall off..pick the skins off the strainer and continue tiil.. all skins are off… —Thank you.