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Lately, thanks to this smitten kitchen post, I’ve taken to shucking the skins off of my chickpeas before pureeing into hummus.  When I first read about it, I thought it was insane, but it really does make for a noticeably smoother texture.  It’s oddly therapeutic to sit there with a bowl of chickpeas, pinching the skins off, and occasionally, E will jump in and do a few too.

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