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Extra-Creamy Hummus

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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.

Extra-Creamy Hummus



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.

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