Today we went to Morley Field for a Vegan potluck with some friends. All the food was amazingly delicious and we had a great time. The kids fell asleep on the couch when we got home and while they slept I updated my Etsy account. My friend
Julia lent us her bike trailer so we hooked it up to my bike when the kids woke up. I took them for a ride around the neighborhood and they loved it. It was easy to pull when the road was flat but going up a hill was hard. I am going to try and ride over to 28th Street park sometime this week.
This evening I decided to make some
Tamari Roasted Chickpeas and started removing the skin from the chickpeas I made earlier in the day. I was just going to do some of them but I ended up doing all of them because my sister told me that is what she read you are supposed to do. It took me a while but it was kind of fun!
The first time I made hummus I followed the directions exactly from Nourishing Traditions. The cookbook said to remove the skins which is tedious but strangely relaxing. The second time I made hummus I decided to leave the skins on and the hummus tasted the same as when I removed the skins. Does anybody know why they say to remove the skins?
ReplyDeleteFrom what I understand, the skin influences the texture of the hummus. I have made it both ways and when trying to create a very smooth product, you notice the skins (but, in my opinion it's subtle).
ReplyDeleteI like to leave the skins on because I have this idea that they add nutrition. True or not, I have no real evidence. But since the only stats I have ever found on the skin in or out debate is a difference in texture, I vie for the skins in!
In my book, it's like potatoes (always skins on for us) or apples (love the skin!). Good luck!