24.04.2017
BRYANNA'S SMOOTH AND CREAMY CHICKPEA FLOUR HUMMUS
Makes about 2 1/2 cups
The seasonings in this recipe are my preference-- you can play around with them to suit your own taste.
2 3/4 cups cold water
3/4 cup chickpea/garbanzo flour (besan), freshly-ground or commercial
NOTE: Store chickpea/garbanzo bean flour (also called besan), double-bagged, in your freezer to keep it fresh.
5 Tbsp fresh lemon juice (or bottled organic)
1/4 cup tahini
2-3 large cloves garlic, peeled
1 1/2 tsp fine salt
3/4 tsp ground cumin
large pinch cayenne
Possible Garnishes:
extra-virgin olive oil to drizzle over the top
paprika or smoked paprika (hot or sweet)
chopped fresh parsley or parsley sprigs
chopped green onions
toasted pine nuts or almonds
grated organic lemon zest
See this post for Hummus flavor variations, using slightly larger amounts than those given
Place the water and chickpea flour into your blender container and blend at medium-high speed until well- blended. Pour into a microwave-proof 2 qt. batter bowl or something similar. Microwave at 100% power for 3 minutes. Using a large whisk, whisk vigorously to make a smooth mixture. Microwave for another 3 minutes at 100% power and repeat whisking. Microwave for 2 minutes at 50% power and whisk again. NOTE: If you don't have a microwave, you will have to cook the blended mixture in a heavy saucepan over medium heat until it has thickened, whisking all the time so that it doesn't stick or clump. This may take up to 15 minutes. Afraid of microwave ovens? Please read this document I have compiled.
The mixture will foam up while it cooks in the microwave and then "deflate". You can see in the picture below how the mixture rose up the sides and then down again.
Scoop the mixture into a shallow bowl or baking dish. If you aren't in a hurry, place it in the refrigerator until it has cooled and is a rather solid mass. To speed up this process, place your dish in the freezer. This took about 45 minutes cooling time for me. Make sure the mixture is a cool solid mass and not runny and warm.
Now, break up the chickpea flour mixture and place it in a blender or food processor, along with lemon juice, tahini, garlic, cumin and cayenne. Blend or process until the mixture is very smooth and creamy. Place in a bowl and cool down to room temperature before serving, or refrigerate for future use.
IMPORTANT: The mixture will firm up a bit, so, before spreading it in a shallow serving bowl (like a soup plate) for serving, whisk it vigorously to make it creamy again.
