Chickpea Flour Hummus
Another Sunday, another family breakfast.
This week featured more pancakes – gluten free with blueberries and a whole wheat and white mixture.
Plus eggs + salsa and strawberries on the side. Except the salsa and wheat/white pancake is missing.
Remember when I said pancakes don’t hold me over long? Well maybe it was the addition of eggs or the fact that I was busy cooking away all afternoon but I didn’t have to eat lunch until 4 hours after breakfast. I’ll take it!
So what was I busy doing all afternoon?
Making chickpea flour hummus, of course.
Chickpea Flour Hummus:
Originally from Bob’s Red Mill
- 2 1/2 cups water
- 3/4 cup chickpea flour
- 1 T garlic, minced (about 3 cloves)
- 1/4 cup tahini
- juice of 1 lemon (about 1/4 cup)
- 1 T water
- 2 T olive oil
- salt, pepper, cumin, hot sauce
- Bring water to a boil.
- Add chickpea flour and stir continuously for 2 minutes.
- Reduce heat and cook for 5 minutes. **I had to turn it to low because it bubbled and splattered quite a bit**
- Add garlic, chickpea flour, lemon juice and tahini in a food processor until smooth. If you’re adding hot sauce, do so at this point.
- Add the salt, pepper and cumin then stream in the water and olive oil.
- Pour into a bowl, cover and let sit for at least an hour then refrigerate.
As always, taste and adjust seasonings as necessary.
I checked the hummus after an hour and noticed it was pulling away from the sides of the bowl.
I could pretend I wondered if it would come out in a solid molded chunk but I did more than wonder.
I think it’s safe to say this hummus has a texture unlike any other.
I’m not 100% sold on the taste. I definitely has a flour taste to it. I’ll have to play around more with the seasonings but Joey liked it so that’s good enough for me.
I had some with lunch.
We went out with a couple of friends to PF Chang’s last night. Usually I don’t mind chains or Chang’s but I usually don’t have to wait an hour and a half for a table either!
I ordered the Mandarin Chicken because it came with a good portion of veggies. I love Chinese food but I don’t love ordering something that turns out to be a platter of just meat. Veggies good, spice/heat bad. My mouth was on fire!
I had the leftovers for lunch so my mouth was on fire again.
Watch out for my next post because oh yes I did make my own sweet potato ravioli!
I dislike PF Chang’s because of that reason. I don’t understand why their dishes aren’t more balanced.
Hmmm…not sold on the chickpea flour hummus 😉
How interesting – I know chickpea flour is just chickpeas, but it seems weird to make hummus from flour!
I try to avoid chain restaurants if I can but I do love PF Chang’s! Can’t wait to hear about that ravioli 🙂
I gave mine a blend after it cooled to make it nice and smooth. 🙂 It was a little different tasting, but I think I used different spices than typical. Definitely going to give it another try.
OMG. The texture is indeed unlike any other! I really lol-ed at the part you said you did more than wonder with the pic of the hummus ‘jelly’ turned out. I am contemplating getting a bag of chickpea flour to make gluten-free dumplings and was wondering what else I could use it for. I will have to re-think using it to make hummus after seeing this.