Some cosmetic changes in preparation for larger site changes in the works.
Joined: Dec 14, 2005
Posted to Thread #18909 at 11:11 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.
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:
- 18909. Extra-Creamy Hummus - Sylvia - 11:11am on 09/01/10 (3)
- Ooh, this looks good... I'll try it next time. I bought "cookies" made with chickpea - DawnNYS - 2:18pm on 09/01/10
- I like the addition of the herbed oil over the top. thanks! [NT] - AngAk - 5:36pm on 09/01/10
- Try it with the addition of caramelized onion. Yum! [NT] - Sylvia - 7:12pm on 09/05/10