Prep 10 mins
Cook 10 mins
Another use for chickpea flour if you have too much like I did :) This is a modified recipe that i had written down from another website.
- 2 1⁄2 cups water
- 3⁄4 cup chickpea flour (Garbanzo)
- 2 -3 garlic cloves, minced
- 1⁄4 teaspoon cumin, ground
- 1⁄4 teaspoon salt
- 1 lemon, juice of
- 1⁄4 cup tahini
- 2 tablespoons olive oil
- Pour 1/2 cup of water in 1 2 quart sauce pan.
- Add all the ingredients except the garbanzo bean flour.
- Whisk in the garbanzo bean flour to make a paste.
- Whisk in slowly the remaining water.
- Bring to a boil over medium heat, stirring occasionally.
- Continue stirring and simmer for 3 minutes.
- Remove from heat, cover and cool.
- Use as a sandwich spread or as a dip.
- Note: quantities of lemon juice, salt and garlic can be adjusted to preference.
I love the texture, I always wondered how they made it this way in restaurants. For a variation I left a little of the water out (about 1/2 cup), chilled the thick paste, sliced it and used the slices in sandwiches with sprouts and sliced cucumbers. Also, the chilled slices can be browned in a little olive oil for a tasty side dish or appetizer. Sprinkle with paprika, parsley and/or dill. Thanks madscientist97!
I was looking for a recipe to use besan (Chickpea flour) because I have heaps sitting in the pantry. I made this recipe for a dip on Sunday afternoon and I thought it was perfect to use it. The flavour is fantastic, not the same as hummus I make from the crushed chickpeas but still very good. The only problem I had was the texture, it was like eating cold savoury custard. I had to mix the hummus up once it was chilled, so it didn't look like custard. Having to say this I would make this again but only to use as sandwich filler, the texture as a dip does not suit my palette. Thank you madscientist97
This is a great recipe but whisking in the flour is a bit of a pain as lumps are hard to get rid of. Try this alternative with the same ingredients (you waste a little of the hummus but not a lot): bring ingredients to a boil and place them into a Vitamix. You'll need a powerful blender. Add in the flour and blend until creamy. Transfer back into the pot and bring so a very low boil for 3 minutes. I found that some of the mixture will burn and get bumpy but it is usually around the edges of the pot. Don't try to save it. Transfer the mixture into a container and you're done. An easy alternative is to put 1/2 cup of spicy Bloody Mary mix and 2 cups of water. You'll still add in the tahini but leave out everything else (cumin, garlic, salt, etc).