My book club meeting was Thursday. We don't have a book to read in December - we have a holiday social. I made Turkish kofte meatballs and hummus, using a new recipe for the hummus from the current issue of Cooks Illustrated. The method involves boiling canned chickpeas in water with a little baking soda, to increase the alkalinity, which helps loosen the skins.
The idea is to remove the skins to make the hummus more smooth. It worked, but separating the skins from the peas was not as easy as they indicated and it took a long time. Not worth it, in my opinion. Sorry, I forgot to take a photo.