Recipe by madscientist97
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.
Top Review by Chef floWer
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
- 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
Directions See How It's Made
- 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.