I keep the hummus basic but usually squirt a dollop of Sriracha on top before I dig in.
and I don't peel the garbanzos.
I also draw a line at peeling garbonzos, but there are now methods, heating with bicarb, to remove the skins. Might try it to see what whacko garbonzos are talking about, re smoothness. If you doubt that there are garbonzos, my name for chickpea fanatics, you should follow the Vega frenzy over AquaFaba, the juice from canned GBs, after someone notice that it could be used a eggwhite substitute, particularly in mixed drinks needing egg foam.They even had their own website for it aquafaba.com where you could donate to aquafaba research!
Aquafaba HomepagePeeling garbonzo beans seems counterproductive anyway, as why would you want to remove an excellent source of fiber? (nature's little brooms)
Maybe its a foodie snowflake thing, like the princess and the chick pea.
So the major question is: Should you drain off the highly precious Aquafaba and sell it to Vegans, or use it to thin the hummus if needed? The vegans had a huge glut of the beans because they only wanted the aquafaba!
Should we drink the aquafaba? Straight up or mixed?
TAT
