Delightful hummus with chickpea flour

What’s there not to like about Hummus – especially if it’s this delightful hummus with chickpea flour. I have a special connection to this dish. It was one of the summers a few years back that I spent with a bunch of good friends at this amazing lake. This mind-blowing freshwater lake on the Polish border will make your heart better higher just by looking at it. It’s greatly refreshing on a hot summer day and the locals of the area never cease to surprise with their lovely madness. I had just recently gone vegan and there he was this boyfriend of my friend who was also vegan. On the first day at brekkie, literally everyone was aiming for my homemade hummus made from chickpea flour . The didn’t stop complementing its smooth texture and fulfilling taste. This hummus was changing hands like it was a piece of gold. Everyone wanted to get a spoonful. My friends boyfriend – let’s call him James – asked to pass the hummus so many times, that we decided to call him Hummus from now on. And the name sticked! We still have a good laugh about Hummus asking for the hummus so many times!

Print Recipe

Delightful hummus made from chickpea flour

Prep Time5 mins

Cook Time10 mins

Course: Side Dish

Cuisine: Mediterranean, Vegan

Keyword: 10 ingredient or less, dairy-free, easy hummus, egg-free, garlic, hummus, hummus from chickpea flour, hummus from garbanzo flour, lemon, nutfree, quick hummus, Sugarfree, tahini

Servings: 4

Author: Natalie Green

Equipment

• food processor or immersion blender

Ingredients

• 2 1/2 cups water
• 3/4 cups chickpea flour
• 1/4 cup vegetable broth
• 1/2 cup tahini sesame seed paste
• 1/4 cup lemon juice = juice of one lemon
• 1/8 tsp tabasco sauce optional
• 1/2 tsp ground cumin
• 1/2 tsp parsley
• salt, pepper to taste
• 1/4 cup olive extra virgin
• pinch paprika powder for garnish

Instructions

• In a medium saucepan, bring the water to boil. Whisk the chickpea flour into the boiling water (mihgt get a little clumpy which is nothing to worry about). Cook on medium-high heat for 1 minute, stirring constantly. Reduce the heat to medium-low and cook another 5 minutes, stirring constantly. Set aside to cool

  Transfer the chickpea paste into the bowl of a food processor or a large bowl if using an immersion blender. Add the garlic, broth, tahini, lemon juice, and tabasco sauce. Blend or purée until smooth.

  Mix in the cumin, parsley, salt, and pepper. Slowly add the olive oil while blending/processing/immersing until it's blended well. If the mixture is too thick, add a little more broth or olive oil.

  Scrape into a bowl and cover with plastic wrap. Let set for at least an hour, then give it a taste. Add more lemon juice, salt, pepper, or herbs as desired.

  Drizzle with a little olive oil, and sprinkle with paprika before serving.