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Making Hummus with Kala Channa

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Making Hummus with Kala Channa

jumpingmonk | Mar 14, 2014 10:12 AM

Hi,
A few days ago, I bought a bag of chickpeas from an Indian grocery store. While I did not buy it specifically for this purpose, it occurs to me that a good way to use of the peas would be to make them into hummus.
Here's my issue/ question. The peas in the bag are desi type, not Kabuli type. That is, they are the smaller, harder thicker skinned chickpeas of Bengal, not the large thin skinned chickpea of the middle east and Europe. They're kala channa (actually they are the green when mature type of chickpea, but since those appear to be closer to desis than kabulis; I'm assuming that those are the kinds of cooking methods I want.
So my question is as follows; if I cook these chickpeas for hummu, do I have to take the skins off? I know that skinning "nomal" (kabuli) chickpeas for hummus is not techically neccecary, though some people think doing so makes the hummus smoother. But that is a very thin skin. My concern is that, since this kind's skin is so much thicker, if it isn't skinned, the hummus will be VERY coarse, so course as to be inedible (if indeed the skins don't gum up the processor and break it) Ditto trying to grind them dry to make chickpea flour for making falafel.
So I am looking for info. If you cook them as is, will the skins get soft enough to not have to worry about. And if you DO have to skin them before using them, is there a comparitively easy way? Once soaked, will the beans simply be able to be squeezed out of the skins. I don't think I have the time to try and pick the skin off peas one at a time while they are dry, or the muscle power to smash them all in a mortal and pestle, even if I had one (ditto any sort of automatic pulse splittler; I'm not planning to make things like this often enough to invest big money in another piece of kitchen tech.) So any tips?

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