When making a hummus one of the key factors seems to be removal of chickpea white skins.
Are there any tips on how can I effectively peel the skins off in an efficient way?
Seasoned Advice is a question and answer site for professional and amateur chefs. It only takes a minute to sign up.Sign up to join this community
You can also try doing it in a bowlful of water; the skins will float to the surface when they come loose.
Peeling chickpeas will give you a creamier texture, but won't have much of an effect on taste.
The most efficient way I know of peeling them is to rub small handfuls in the palm of your hands. It will still take some time to work through them, but it's far more efficient than using your fingertips.
One other possibility is to use a product similar to Oxo's silicon garlic peeler. It's a tube in which you can place garlic and roll around until the cloves are peeled. I have one and it works amazingly well. I suspect it would be great for chickpeas too.
the ABSOLUTE BEST WAY, is to cook them only half the time (the dried ones and drained 24 hours), half the time would be 20-25 minutes... take them out after 25 minutes, put a tablespoon of baking soda on an ounce (420 grams), stir the soda in well. Than put them on a very hot flat pan over the fire for 2-3 minutes. The skin will just stick to the pan. Than put the chickpeas back to boil for 20 more minutes. It'll take about 90-95% of the skins without peeling them one by one.
I rolled the chickpea between two tea towels and used a rolling pin. Rolled the chickpeas wich loosen the skin then place the chickpeas into a bowl with water and let gravity lifed the skins up to the top. I washed the peas. There you are chickpeas without water easy.
If you have a hand mill, you can run chickpeas through it on a very course setting. That'll crack the peas and dislodge the skin. Skins can then be quickly removed by sieving or shaking. Be cautious when milling though. Chickpeas can be very hard, too hard for a mill that's set for too fine a product.
You could pass the chickpeas through a food mill.
Pureeing something while holding tough parts back is what these things are designed for.
I shell on a regular basis. Dead simple:
It takes less than five minutes for a liter.
Then cook the chickpeas for about one hours at a gently boil to soften for tempeh making.
Pictures: Removing husks from Chickpeas
It has never even occurred to me to try skinning chickpeas. What's the benefit? I pressure-cook them (without soaking) for ~55 minutes—4 parts water per part of beans, with a little salt—let them cool somewhat, and put them in the food processor. The hummus comes out delightfully smooth and creamy. What's not to like?