A bowl of chickpeas
Never Peel Chickpeas Again With One Simple Trick
To easily de-shell large batches of chickpeas without too much hassle, soak the dried beans in water mixed with baking soda, which raises the water's pH balance.
This softens the chickpeas and makes it so the fragile and undesired skins disintegrate when they are later cooked. This method also works for canned beans.
Simply heat the chickpeas in water with a teaspoon and a half of baking soda per 14-ounce can before rinsing them thoroughly. Then, shake them with your hands to remove the skins.
Similarly, you can boil the chickpeas for 20 minutes with some baking soda before you rinse them thoroughly under some cool water and proceed with your hummus recipe as usual.