Originally Posted by raw23
What's she talking about? Bagged beans?
I was referencing what Primm posted prior to myself about skinning garbanzos. I just thought I'd share my experience on an easy way to do it.
Skinning does produce a much smoother/creamy hummus. It's a pain, which is why I only do it when I'm making hummus for a party. It's completely unnecessary for everyday hummus as far as I'm concerned. Primm mentioned the skins are bitter, although I don't find this to be true. I was just throwing a method out there, if anyone felt inclined.
Sorry for the confusion.
And yes, I cook my garbanzo from dried beans, but canned ones will still have a skin as well.