Hummus Remix

I recently tried my hand at the hummus recipe on the back of the package of Bob's Red Mill chickpea flour.  There's something both sneaky and satisfying in the idea of making hummus this way.  When you think about it, it's actually just reversing the steps: instead of hydrating/cooking chickpeas and then grinding them up, you're letting someone else grind them up before adding water.  The main difference is that you get a much finer grind, and a finished product that less closely resembles actual chickpeas.  The hydrated flour was sort of like pudding, or at least polenta (see right).

After blending it with all the other ingredients, it looked a lot better (see below).  I don't know that this will become my go-to hummus method; even though the grinding is done for you, you still need a pot and a blender whereas in the normal method you only need one thing.  And I'm guessing that if you use dried chickpeas in the "normal" method it's significantly more cost effective than this way.  Still, a fun change.

 

Creamy Hummus 

(adapted from the back of the bag of Bob’s Red Mill chickpea flour)

Ingredients

3/4 c chickpea flour

2 1/2 cups water

3 cloves garlic, pressed (I used 2)

1/4 c water or stock for blending

1/4 c tahini

juice of 1 lemon

1/4 c olive oil

pinch of ground cumin

salt

cayenne

Instructions

1. Heat water in a saucepan and whisk in chickpea flour.  Cook until it thickens (5+ min) and then remove from heat, cover, and let cool.
2. Blend everything together.  Makes about 4 c of hummus.