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Photo: Anna_Pustynnikova (Shutterstock) The best hummus is smooth and creamy, but a lot of homemade hummus comes out much more textured than its restaurant-made counterparts. Unfortunately, the key to truly smooth hummus lies in the removal of the chickpeas’ flimsy little skins. Fortunately, though, peeling them is not hard. If you’re only dealing with a cup or so of cooked garbanzo beans, peeling them by hand is quite manageable—even soothing. I learned my chickpea peeling technique from Deb Perelman at Smitten Kitchen , and I’ve been quite happy with it, because I never make a huge amount of hummus at one time: Chickpeas, when they’re cooked, have a thin skin that sags a bit, kind of like a Sharpei’s , but less cute. It hangs about them like they’re trying hard to shake it, but just couldn’t. I have found that if you help them — put a single chickpea between your thumb and next two fingers and press gently until it pops out with a rather satisfying soft pop, then plink! into a bowl — it makes all of the difference in the texture of your final hummus. Peeling freshly-cooked (or even canned) chickpeas is a good activity to engage in while watching an Adult Swim show, as they’re the perfect length and just engaging enough; last Saturday, it took me exactly one episode of Tom Goes to the Mayor to peel about two cups of cooked garbanzo beans with my bare hands. The little beans pop right […]