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).
Made half a recipe to use with Falafel Dry Mix, pitas and marinated artichoke salad.
This took only a few minutes, I did use the blender with all ingredients except chickpea flour. Wow it tatest and smells great! I don't use tahini and can't find sesame seeds, but will look tomorrow. Thanks!