Some cosmetic changes in preparation for larger site changes in the works.

Close
Sylvia

Extra-Creamy Hummus

Veteran Member
2335 posts
Joined: Dec 14, 2005

Options

Posted to Thread #18909 at 7:11 am on Sep 1, 2010

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.


Other messages in this thread: