It’s more like popping them out of their skins. And it’s super easy.
I’m one to tip and tail my green beans, too. 
The green beans were the job my mom always pawned off on me and my sibs.
I do it for certain recipes but there are A LOT of chickpeas in a can or in quantity for a recipe!
I cut the ends off green beans too, but you can cut off a bunch at a time. You have to skin chickpeas one at a time. It takes forever. There is a brand of chickpeas that comes already skinned, but I can’t remember which one. I don’t think hummus has to be silky smooth.
Please tell me about how you like to use basil besides caprese and pesto. We have a HUGE bag from the farmers market.
I’ve been making a delicious vinaigrette with basil. Google David Lebovitz basil vinaigrette.
Had lunch at a Thai restaurant, the red curry chicken with basil seemed to use it almost as a vegetable, stirred in like spinach. So yummy! Plus it’s a dark green leafy veg so it has to be full of nutrients. That huge bag will probably melt down by about 90% in a cooked dish. Just make sure the other flavors are strong enough to compete.
We use basil in almost everything as it grows prolifically here. If I didn’t grow it in containers, it would take over the garden. I just made a dish in the Instant Pot for dinner tonight and tossed in about a half cup of basil even though the recipe didn’t call for it. In the morning, DH will make an egg scramble and throw in another half cup. I make pesto about once a week and freeze it. I chop basil in salads and throw it in soups and stews. I also use it as a garnish.
When DS was little, he loved basil but wouldn’t eat spinach. Because the cut leaves looked similar (to him), I used to dump a ton of spinach into my spaghetti sauce and told him it was basil. He didn’t know the difference and so ate a lot of “basil” when he was little.
Is there anything better than fresh pesto and roasted garlic spread on warm sourdough? Almost weekly in the summer, DH and I slather pesto and roasted garlic on sourdough toasts to enjoy with our evening martinis. Life is good!
Toss it into some hot, hot pasta along with chopped fresh tomato and garlic and a little red pepper.
I think your best bet - if you like pesto - is to make it into pesto , freeze it in ice cube trays and then use it frequently in dishes like mentioned above. Would also be good in egg dishes like a frittata?
I love pesto and make it often. Just already have some in the freezer so looking for any ideas I haven’t thought of. I do make a version of the tomato/basil/garlic pasta often. It’s also good with sauteed fresh corn and even scrambled eggs.
I’ll probably wind up making more pesto as I doubt I’ll be able to use all of it before it starts turning black.
I do like basil but it is generally quite strong flavored to eat it in quantity!
+1 on the Michael Solomonov hummus recipe, which is easy and produces results that are better than any hummus you have ever tasted unless you have had the hummus at Zahav or Dizengoff. The real secret to it – other than seriously overcooking and overprocessing the beans – is using high-quality tahini. Find Zoom. Pay for it; it’s worth it.
What makes a tahini high-quality? I don’t buy it, I just buy bulk sesame seeds and make it when I need it.
A friend of mine made basil ice cream–I didn’t think I’d like it, but I was wrong. It was wonderful. This is the recipe she used: https://www.epicurious.com/recipes/food/views/basil-ice-cream-230779
It only uses a cup of basil leaves and you do need an ice cream maker. Honestly, I’m contemplating buying an ice cream maker because this ice cream was so good.
^^ Ok, I vote you try this @doschicos and we will come with bowl and spoon in hand…
Making coconut cake today. The wife of one of my friends died in November and this is his first birthday without her. Hard day for him and coconut cake is his favorite.
Made blueberry muffins while we were in Vermont and had picked a ton of blueberries at my 91 year old first cousin once removed’s garden. (Also made pancakes and strewed them around on stuff.)
A really yummy blueberry breakfast/brunch casserole I made this summer:
https://www.halfbakedharvest.com/berry-and-cream-cheese-croissant-french-toast-bake/
Today, I made lots of pesto, which I froze. Still had some pesto after I filled my containers, so I made pesto pasta with green beans/potatoes (I had to use up green beans that I got from a local farm stand).
https://food52.com/recipes/81711-pesto-pasta-with-green-beans-potatoes-from-nancy-harmon-jenkins
^ That’s my favorite way to have pesto pasta though you rarely see it here in the USA. First encountered it with green beans and potatoes in Liguria. Very traditional especially with trofie pasta.
I’m drowning in green beans hadn’t thought about using some of my basil on it. I like potatoes, but DH is anti-carb and rarely eats them.