— Sue Baker

I'm just guessing that you want to make a very, very smooth hummus. And, um, there are a couple of ways to do it. You can agitate the chickpeas and sometimes the skin comes off, or, now I will say that I don't do this, but I'm gonna tell you that it's, it's a traditional way of cooking chickpeas. Treating chickpeas so that the skins will come off. And then I am going to ask Vesanto a question about this, and that is to add for each cup of dried chickpeas, which are going to be soaked and covered with ample water, quite a bit of water to soak them. And I do recommend pre-soaking dried chickpeas to add a half to one teaspoon, probably a half a teaspoon of baking soda. Let them soak for 12 hours to 24 hours, and then drain them, rinse them very well, and cook them. Some people go ahead after they do that and they add some more baking soda to the cooking water. I use my cooking water, my aquafaba to make vegan meringue and so on. So I wouldn't do that. And you will find that way the skin stew really float off and come up.