@chian, if you’re Greek, then I’d bet that you’re more used to the chick peas with skins than without. I’m with @gailcalled and @jaytkay on this… I never would have even imagined that there are (or would be a market for) “skinless” chick peas.
I made some hummus today. I’d invite you to have some (but I made it with chick peas “with” skins).
I had a Lebanese friend who would only make hummus with skinned chick peas. She’d sit for an hour popping them out. Her hummus was some of the best I’ve had. But I make it with skins.
hahahha ok i get it chick peas with skins wins the debate over skinned! @cyanoticwasp, thanks you, i wish i was there to eat houmous, i think i will make it today! can you freeze it do you think?
My advice on what to freeze is to try a small portion of anything. See how it looks and tastes when thawed. I freeze skim milk since I use so little and it sours quickly. The unthawed version is slightly lumpy but tastes fine in cereal or tea.