{"items": [{"author": "Josh", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837156853832", "anchor": "fb-837156853832", "service": "fb", "text": "I love typos, and \"I've recently gotten pretty about excited chickpea puree\" is a great one. :^)", "timestamp": "1483995733"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837156853832&reply_comment_id=837158001532", "anchor": "fb-837156853832_837158001532", "service": "fb", "text": "→ Fixed, thanks!", "timestamp": "1483996317"}, {"author": "Ruthan", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837158076382", "anchor": "fb-837158076382", "service": "fb", "text": "One can, of course, simply stop at \"chickpea puree, onions, oil, garlic, and salt\" and have hummus (maybe with the addition of some lemon juice). :)", "timestamp": "1483996343"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837158076382&reply_comment_id=837158251032", "anchor": "fb-837158076382_837158251032", "service": "fb", "text": "→ Hummus needs tahini, no?
Also, making hummus this way I've been consistently disappointed. Not sure what I'm missing that store-prepared hummus has.", "timestamp": "1483996443"}, {"author": "Ruthan", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837158076382&reply_comment_id=837158550432", "anchor": "fb-837158076382_837158550432", "service": "fb", "text": "→ My mom's recipe did not. The result is less rich than with tahini but very zingy. A summer hummus, if you will.
For store-style hummus, you need to peel the chickpeas. Seriously. https://smittenkitchen.com/2013/01/ethereally-smooth-hummus/", "timestamp": "1483996675"}, {"author": "Margot", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837158076382&reply_comment_id=837158665202", "anchor": "fb-837158076382_837158665202", "service": "fb", "text": "→ I always add tahini to my hummous. Enough to make it smooth, but not enough to really taste it. Also olive oil. Not a lot, I think I use ~3 T for 4 cups of cooked beans. Sprucing it up with fresh basil or cilantro is always nice. Or roasted peppers, or... whatever you like in your hummous.", "timestamp": "1483996737"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837158076382&reply_comment_id=837159408712", "anchor": "fb-837158076382_837159408712", "service": "fb", "text": "→ \"peel the chickpeas\" agh that makes sense", "timestamp": "1483996953"}, {"author": "Ruthan", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837158076382&reply_comment_id=837159533462", "anchor": "fb-837158076382_837159533462", "service": "fb", "text": "→ I somehow talked Evan into doing this for me, but I seem to recall he didn't find it as frustrating as I expected it to be.", "timestamp": "1483996992"}, {"author": "Evan", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837158076382&reply_comment_id=837160746032", "anchor": "fb-837158076382_837160746032", "service": "fb", "text": "→ It went faster than expected. It might get annoying if I was doing it super often. Or maybe not. Definitely worth trying once.", "timestamp": "1483997573"}, {"author": "BDan", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837158076382&reply_comment_id=837160865792", "anchor": "fb-837158076382_837160865792", "service": "fb", "text": "→ Yep, I learned about peeling the chickpeas just last week, and it is annoying but makes a very noticeable difference.", "timestamp": "1483997672"}, {"author": "Danner", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837158076382&reply_comment_id=837165691122", "anchor": "fb-837158076382_837165691122", "service": "fb", "text": "→ I like making avocado hummus, it beats most of the store hummus. Getting the salt and oil right is key for me. The skins [EDIT: of the chick peas] can be destroyed with enough power on the blend step.", "timestamp": "1483999626"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837158076382&reply_comment_id=837166544412", "anchor": "fb-837158076382_837166544412", "service": "fb", "text": "→ @Danner: \"I like making avocado hummus\"
I wonder if that's another one where I should have been peeling things? And maybe taking out the seeds?", "timestamp": "1483999876"}, {"author": "Danner", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837158076382&reply_comment_id=837166933632", "anchor": "fb-837158076382_837166933632", "service": "fb", "text": "→ Jeff Kaufman You got me.", "timestamp": "1484000032"}, {"author": "Daniel", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837158076382&reply_comment_id=837235097032", "anchor": "fb-837158076382_837235097032", "service": "fb", "text": "→ I learned to make hummus with this recipe: http://www.inspiredtaste.net/.../easy-and-smooth-hummus.../
I've played around with it a bit from there, but this is the basic one I use. It's cheap, and considerably better than store-bought for very little effort. They had a couple \"secrets\" that were not difficult or time consuming, about the order of processing ingredients and adding water for texture while the processor was running. I've never skinned the chickpeas, and it has always been smooth enough for me.
From the recipe/article, which is pretty thorough about methods: \"You can see, even from this photo that the skinless chickpeas made for a slightly smoother hummus, but in our opinion it really wasn\u2019t enough of a difference to warrant ten minutes [per can] of skinning chickpeas.\" I like that they tried it out and showed it both ways.", "timestamp": "1484021989"}, {"author": "Daniel", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837158076382&reply_comment_id=837235186852", "anchor": "fb-837158076382_837235186852", "service": "fb", "text": "→ I'll note also that most hummus recipes do seem to include tahini, but it's not required.", "timestamp": "1484022062"}, {"author": "Andrew", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837158076382&reply_comment_id=837235191842", "anchor": "fb-837158076382_837235191842", "service": "fb", "text": "→ Jeff The Arabic word hummus simply means chick peas. Hummus also means chick peas in Hebrew, but you can also say himtza. So no, literally speaking, it doesn't need tahini or anything else. The chick peas make it hummus. And with no chick peas it's not hummus, even if you call your artisanal white bean paste hummus.", "timestamp": "1484022069"}, {"author": "Ruthan", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837158076382&reply_comment_id=837235650922", "anchor": "fb-837158076382_837235650922", "service": "fb", "text": "→ I TOTALLY FORGOT about the weirdness that is tahini + lemon juice. IT'S VERY WEIRD.", "timestamp": "1484022214"}, {"author": "Michael", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837158076382&reply_comment_id=837236369482", "anchor": "fb-837158076382_837236369482", "service": "fb", "text": "→ Jeff Kaufman American hummus has Tahini in it. In Israel, and I believe throughout the Arab world, they are two different dishes, frequently eaten together. I don't think traditional hummus has garlic in it, either, but am far less certain of that.", "timestamp": "1484022381"}, {"author": "Daniel", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837158076382&reply_comment_id=837237242732", "anchor": "fb-837158076382_837237242732", "service": "fb", "text": "→ Michael \"Traditional\" might be hard to track down. I'd be willing to bet that there are many different variations that go back hundreds of years each, maybe more.", "timestamp": "1484022923"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837158076382&reply_comment_id=837316938022", "anchor": "fb-837158076382_837316938022", "service": "fb", "text": "→ Talking about the meaning of \"hummus\" in Semitic languages is like arguing that a panini doesn't need to be grilled because in Italian \"panini\" are just sandwiches.", "timestamp": "1484047996"}, {"author": "Claire", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837158236062", "anchor": "fb-837158236062", "service": "fb", "text": "Have you tried using the aquafaba for baking yet? :)", "timestamp": "1483996428"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837158236062&reply_comment_id=837158270992", "anchor": "fb-837158236062_837158270992", "service": "fb", "text": "→ I haven't, but people seem to be excited about it?", "timestamp": "1483996475"}, {"author": "Claire", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837158236062&reply_comment_id=837158455622", "anchor": "fb-837158236062_837158455622", "service": "fb", "text": "→ cool. If you do I'd be interested to know how it goes. I keep meaning to try it and forgetting", "timestamp": "1483996630"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837158236062&reply_comment_id=837158555422", "anchor": "fb-837158236062_837158555422", "service": "fb", "text": "→ I think everyone I know is in the \"I've been meaning to try that\" category with aquafaba right now", "timestamp": "1483996676"}, {"author": "Hollis", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837158236062&reply_comment_id=837161005512", "anchor": "fb-837158236062_837161005512", "service": "fb", "text": "→ I was going to ask if you'd tried aquafaba. Jasmine and I have, and it's fun/magical.", "timestamp": "1483997748"}, {"author": "Carl", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837158236062&reply_comment_id=837237247722", "anchor": "fb-837158236062_837237247722", "service": "fb", "text": "→ ...
A couple years ago I successfully made meringues with it.", "timestamp": "1484022926"}, {"author": "Hollis", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837158236062&reply_comment_id=837237392432", "anchor": "fb-837158236062_837237392432", "service": "fb", "text": "→ I always want to call it aquaphaba and have it be the residue of a melted wicked witch.", "timestamp": "1484023043"}, {"author": "Ajeya", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837158236062&reply_comment_id=837477226802", "anchor": "fb-837158236062_837477226802", "service": "fb", "text": "→ I was about to come comment that I had no idea was aquafaba was, but when I looked it up I realized it's used in traditional Indian cooking and I grew up having it in stews! I had no idea it could be used to bake, I'll have to try it", "timestamp": "1484115932"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837158236062&reply_comment_id=839603635462", "anchor": "fb-837158236062_839603635462", "service": "fb", "text": "→ Last night Alex tried aquafaba in place of eggs in bread pudding, and it worked well. https://www.jefftk.com/recipes/bread-pudding", "timestamp": "1484671150"}, {"author": "Margot", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837159109312", "anchor": "fb-837159109312", "service": "fb", "text": "Great suggestion to use chickpea puree! I'm not a big chickpea fan, but I often use red lentils for the same purpose. Bonus: they cook really fast.", "timestamp": "1483996853"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837159109312&reply_comment_id=837159902722", "anchor": "fb-837159109312_837159902722", "service": "fb", "text": "→ I don't like the texture of whole chickpeas, or the way that their insides tend to stay unflavored in dishes, but both of these downsides go away when you blend them.", "timestamp": "1483997155"}, {"author": "Margot", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837159109312&reply_comment_id=837160067392", "anchor": "fb-837159109312_837160067392", "service": "fb", "text": "→ Jeff, do you cook dried beans or use canned?", "timestamp": "1483997214"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837159109312&reply_comment_id=837162871772", "anchor": "fb-837159109312_837162871772", "service": "fb", "text": "→ @Margot: I used to use dry beans, but then switched to canned when I realized the cost savings were pretty minimal.", "timestamp": "1483998537"}, {"author": "Margot", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837159109312&reply_comment_id=837163380752", "anchor": "fb-837159109312_837163380752", "service": "fb", "text": "→ Jeff, I generally cook dried beans on my assumed premise that it uses less energy to cook locally sourced dried beans than to can plus truck all that weight (cooked beans + water + metal can) from the grower to the canner to the store.", "timestamp": "1483998905"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837159109312&reply_comment_id=837165975552", "anchor": "fb-837159109312_837165975552", "service": "fb", "text": "→ @Margot: http://www.jefftk.com/p/thoughtful-non-consumption", "timestamp": "1483999790"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837159109312&reply_comment_id=837166110282", "anchor": "fb-837159109312_837166110282", "service": "fb", "text": "→ Summary: I don't think avoiding the energy usage of canned beans is a good use of altruistic effort, compared to other options", "timestamp": "1483999828"}, {"author": "Margot", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837159109312&reply_comment_id=837189847712", "anchor": "fb-837159109312_837189847712", "service": "fb", "text": "→ Jeff, for your priorities, your argument is valid. I would argue that altruism is not objectifiable. Supporting my local farmers maintains good stewardship of the land in addition to minimizing non-renewable resources. It also keeps jobs in my neighborhood, thus supporting my local economy and tax base.", "timestamp": "1484007650"}, {"author": "Jan-Willem", "source_link": "https://plus.google.com/100580955183019057735", "anchor": "gp-1483997374597", "service": "gp", "text": "White (cannellini) bean puree works pretty well (and makes a great base for a dip). I think of white beans as more neutrally flavored than chick peas. But I think you want to discard the liquid for those, as it's pretty high in oligosaccharides.", "timestamp": 1483997374}, {"author": "Anna", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837232517202", "anchor": "fb-837232517202", "service": "fb", "text": "I like this thread so much. Also, will probably try these ideas in the future.", "timestamp": "1484020647"}, {"author": "Sophie", "source_link": "https://plus.google.com/103511983893520403064", "anchor": "gp-1484023953350", "service": "gp", "text": "Regarding the hummus discussion, I've found that there is actually a big flavor difference between canned chickpeas and dried chickpeas when making curry.\u00a0 I imagine that's also true for hummus.\u00a0 Also, according to Serious Eats' Food Lab, if you overcook them you can skip the peeling step.", "timestamp": 1484023953}, {"author": "Kiran", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837317347202", "anchor": "fb-837317347202", "service": "fb", "text": "Note that your protein list compares both dry and canned chickpeas to fully hydrated meat. While the dry number might be applicable if you're using dry chickpea powder, as the second entry makes clear, it's off by 50% or so after hydration. And even fully hydrated, it contains half the protein per gram.", "timestamp": "1484048126"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837317347202&reply_comment_id=837320091702", "anchor": "fb-837317347202_837320091702", "service": "fb", "text": "→ The only reason I'm including \"grams of protein per pound\" is as one of the two things I need to figure \"cost per gram of protein\"", "timestamp": "1484049064"}, {"author": "Kiran", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837317347202&reply_comment_id=837320820242", "anchor": "fb-837317347202_837320820242", "service": "fb", "text": "→ Cost per gram of protein is irrelevant if the protein is in a form people refuse to eat.", "timestamp": "1484049289"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837317347202&reply_comment_id=837321763352", "anchor": "fb-837317347202_837321763352", "service": "fb", "text": "→ Uh?", "timestamp": "1484050099"}, {"author": "Kiran", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837317347202&reply_comment_id=837322671532", "anchor": "fb-837317347202_837322671532", "service": "fb", "text": "→ Dry beans have a great cost per gram of protein. But it's better to pay 2-4x as much for something you will actually eat. I don't know anyone who'd eat dry beans.", "timestamp": "1484050740"}, {"author": "Zera", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837317347202&reply_comment_id=837327287282", "anchor": "fb-837317347202_837327287282", "service": "fb", "text": "→ One wonders why dry beans are sold, in that case. It's almost as if there might be a secret process to transmute dry beans into edible beans.", "timestamp": "1484053729"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837317347202&reply_comment_id=837329018812", "anchor": "fb-837317347202_837329018812", "service": "fb", "text": "→ Kiran: I think maybe you're just saying \"dry beans are not worth the effort to prepare\"? In which case I agree, at least for myself, and have mostly switched to using canned ones.", "timestamp": "1484054304"}, {"author": "Kiran", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837317347202&reply_comment_id=837331129582", "anchor": "fb-837317347202_837331129582", "service": "fb", "text": "→ No, I'm confusing two concepts (thanks to JA for pointing this out.) Even though the rehydrated product weighs twice as much, the protein still costs 1c/g, assuming water costs less than 1c/g.
Nutritionally speaking, however, comparing the protein content in a serving by weight of a dehydrated product to a hydrated product is deceptive, since rehydrating will at least double the weight. (To get the same amount of protein from a non dehydrated plant source as you do from an animal source, you have to eat twice as much by weight.)", "timestamp": "1484055167"}, {"author": "David Chudzicki", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837317347202&reply_comment_id=837331179482", "anchor": "fb-837317347202_837331179482", "service": "fb", "text": "→ Or maybe Kiran doesn't know it's possible to cook dry beans? Or thinks you lose the protein when you do?", "timestamp": "1484055225"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837317347202&reply_comment_id=837332786262", "anchor": "fb-837317347202_837332786262", "service": "fb", "text": "→ \"comparing the protein content in a serving by weight of a dehydrated product to a hydrated product is deceptive\"
Yes, I'm not trying to do that. As I said upthread, it's just an intermediate number for comparing foods on a per-gram-of-protein basis.", "timestamp": "1484056482"}, {"author": "Mac", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837317347202&reply_comment_id=837406558422", "anchor": "fb-837317347202_837406558422", "service": "fb", "text": "→ Jeff, \"upthread\" -- beautiful word!", "timestamp": "1484088785"}, {"author": "Jeff Kaufman", "source_link": "https://plus.google.com/103013777355236494008", "anchor": "gp-1484056601184", "service": "gp", "text": "@Ryan\n \"big flavor difference between canned chickpeas and dried chickpeas when making curry\"\n
\n
\nWhat tastes different?", "timestamp": 1484056601}, {"author": "Sophie", "source_link": "https://plus.google.com/103511983893520403064", "anchor": "gp-1484089518753", "service": "gp", "text": "Now that I think about it more, it was probably more texture than taste, since I was cooking them in a really flavorful curry.\u00a0 Chickpeas cooked from dry beans are I guess kind of creamier than canned ones, which can be almost a little bit crumbly.", "timestamp": 1484089518}, {"author": "Jeff Kaufman", "source_link": "https://plus.google.com/103013777355236494008", "anchor": "gp-1484137671757", "service": "gp", "text": "@Ryan\n\u00a0Is this whole or pureed?", "timestamp": 1484137671}, {"author": "Sophie", "source_link": "https://plus.google.com/103511983893520403064", "anchor": "gp-1484185568833", "service": "gp", "text": "@Jeff Kaufman\n
\nSorry, this was whole, which is why I wasn't entirely sure if it would apply to hummus.", "timestamp": 1484185568}, {"author": "Claire", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837893198192", "anchor": "fb-837893198192", "service": "fb", "text": "Jeff have you ever had crispy baked garlic chick peas? If you are interested I may bring some to Fool for you to try!", "timestamp": "1484210667"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837893198192&reply_comment_id=837969121042", "anchor": "fb-837893198192_837969121042", "service": "fb", "text": "→ I haven't!", "timestamp": "1484230031"}, {"author": "Claire", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837893198192&reply_comment_id=838101909932", "anchor": "fb-837893198192_838101909932", "service": "fb", "text": "→ Jeff Kaufman are you intrigued to try them at Fool?", "timestamp": "1484261622"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837893198192&reply_comment_id=838115063572", "anchor": "fb-837893198192_838115063572", "service": "fb", "text": "→ Sure!", "timestamp": "1484264615"}, {"author": "Angela", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837968387512", "anchor": "fb-837968387512", "service": "fb", "text": "(Wait, don't you mean hummus?)", "timestamp": "1484229808"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837968387512&reply_comment_id=837968961362", "anchor": "fb-837968387512_837968961362", "service": "fb", "text": "→ Hummus in the US typically has several other ingredients, especially tahini, and wouldn't normally go in a tomato sauce or a coconut curry.", "timestamp": "1484229969"}, {"author": "Angela", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837968387512&reply_comment_id=837969056172", "anchor": "fb-837968387512_837969056172", "service": "fb", "text": "→ :)", "timestamp": "1484230008"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837968387512&reply_comment_id=837969061162", "anchor": "fb-837968387512_837969061162", "service": "fb", "text": "→ (Relatedly, the cost of chickpea puree is probably 1/10th the cost of hummus)", "timestamp": "1484230011"}, {"author": "Angela", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837968387512&reply_comment_id=837969126032", "anchor": "fb-837968387512_837969126032", "service": "fb", "text": "→ ^ This is why I make my own hummus when I need a lot of it!", "timestamp": "1484230048"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837968387512&reply_comment_id=837970193892", "anchor": "fb-837968387512_837970193892", "service": "fb", "text": "→ Before this thread I hadn't successfully made hummus I enjoy as much as store made hummus. I still haven't, but now I know to try getting the peels off the chickpeas.", "timestamp": "1484230459"}, {"author": "David Chudzicki", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837968387512&reply_comment_id=837979510222", "anchor": "fb-837968387512_837979510222", "service": "fb", "text": "→ Jeff my blender might be good enough at demolishing the peels that you don't need to", "timestamp": "1484234459"}, {"author": "David Chudzicki", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837968387512&reply_comment_id=837979595052", "anchor": "fb-837968387512_837979595052", "service": "fb", "text": "→ (\"getting the peels off the chickpeas\" sounds awful)", "timestamp": "1484234536"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/837156155232?comment_id=837968387512&reply_comment_id=838013247612", "anchor": "fb-837968387512_838013247612", "service": "fb", "text": "→ @David: supposedly cooking them in baking soda and shaking them some works pretty well? I haven't tried it though.", "timestamp": "1484236243"}]}