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Chickpea Flour Hummus

January 31, 2011
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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
  1. Bring water to a boil.
  2. Add chickpea flour and stir continuously for 2 minutes.
  3. Reduce heat and cook for 5 minutes.  **I had to turn it to low because it bubbled and splattered quite a bit**
  4. 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.
  5. Add the salt, pepper and cumin then stream in the water and olive oil.
  6. 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! 

5 Comments leave one →
  1. January 31, 2011 9:45 AM

    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 😉

  2. January 31, 2011 11:04 AM

    How interesting – I know chickpea flour is just chickpeas, but it seems weird to make hummus from flour!

  3. January 31, 2011 11:15 AM

    I try to avoid chain restaurants if I can but I do love PF Chang’s! Can’t wait to hear about that ravioli 🙂

  4. January 31, 2011 10:46 PM

    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.

  5. Adeline permalink
    September 29, 2012 8:19 AM

    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.

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