After the discussion about making hummus from chickpea flour I had to try it. The end product is very good. Note that the mixture is very loose but it does thicken up to a good consistency once it cools.
Extra-Creamy Hummus
FoodTV
Directions
You can make extra-creamy hummus using chickpea flour instead of whole chickpeas. (Look for the flour at specialty and health-food stores.)
Simmer 2 3/4 cups salted water. Whisk in 3/4 cup chickpea flour to make a paste and cook 2 minutes. Puree with 1/4 cup tahini, 3 tablespoons olive oil and the zest and juice of 1 lemon. Toast 1/4 teaspoon each cumin and fennel seeds in a skillet; add some red pepper flakes and 2 tablespoons olive oil and cook 30 seconds. Serve warm, drizzled with the spiced oil and topped with parsley.
Extra-Creamy Hummus
FoodTV
Directions
You can make extra-creamy hummus using chickpea flour instead of whole chickpeas. (Look for the flour at specialty and health-food stores.)
Simmer 2 3/4 cups salted water. Whisk in 3/4 cup chickpea flour to make a paste and cook 2 minutes. Puree with 1/4 cup tahini, 3 tablespoons olive oil and the zest and juice of 1 lemon. Toast 1/4 teaspoon each cumin and fennel seeds in a skillet; add some red pepper flakes and 2 tablespoons olive oil and cook 30 seconds. Serve warm, drizzled with the spiced oil and topped with parsley.