I know. Hummus. Ho-hum. Who hasn't put up a hummus recipe since they started blogging? It seems the default dip for cheaters, those who can't quite get with the sniffy program of bacon-walnut taffy and civet coffee.
Well, I'm going to cheat some more. These days, in the home stretch before I go on vacation, I can't get with the program of soaking and boiling dried chickpeas. I can't even be bothered to open a can of them. Blame it on the relentless heat, but I have been especially all about taking it easy this summer, and wish everything and anything could be instantly prepared just by adding water. Chickpea flour is one of the few products that I can depend on to lay the foundation of a meal that processes quickly without being processed food. And if you want to forgo even the smallest of kitchen appliances, you can whip up a mean bowl of hummus with a wire whisk and a little wrist action. Ho-hum, you say? I call it a humdinger.
Chickpea Flour Hummus - Flour, water, and tahini measures taken from the Bob's Red Mill recipeThis is for Siri of Siri's Corner, working on the round-up for MLLA 25. Siri expects the details to be finalized this weekend of August 7-8, when she will announce the winner of the random drawing.
3/4 cup chickpea flour
2 1/2 cups water
2 tablespoons olive oil
1/4 cup tahini
1 large garlic clove, peeled and (quartered if using food processor; minced or pressed if preparing by hand)
Juice of half large lemon
1 level teaspoon harissa (or more if you like your hummus distinctly incendiary; taste first before adding extra)
1 tablespoon cumin seeds, toasted in a dry skillet for a few minutes
1 tablespoon olive oil
1/4 teaspoon salt, optional
In a large bowl, beat chickpea flour and water with a whisk until well blended. The batter will have a remarkable and surprising fresh-bean aroma. Let rest for 10 minutes to allow reconstitution. The batter will be watery. Pour batter into large saucepan and bring very slowly to a simmer on the lowest heat. Stir constantly; the mixture is prone to clumping, especially if it thickens too rapidly. You will notice how quickly it starts to thicken once it gets warm. Continue to simmer and stir until batter reduces to a thick purée rather than a stiff paste (about 15 minutes). The aroma will now be warm and nutty, not unlike hummus ground from whole chickpeas, yet distinctive. Remove from heat and beat in olive oil and tahini with a whisk. Let cool to room temperature, occasionally beating to maintain texture.
Transfer cooled purée to food processor. (No need to take out your big bruiser; a small-capacity one gets the job done.) Drop in quartered garlic, and pulse until smooth. Add lemon juice. Pulse again. Transfer to a serving bowl. Stir in salt. Top with harissa and cumin seeds. Drizzle with olive oil. Serve as is or gently swirl toppings into hummus to make a pattern. Flavors develop more complexity when allowed to sit. Refrigerate any leftovers. Yields 2 cups.
Serve with pita, flatbread, crackers, or toast. Olives and briskly cold herbal tea well complement the flavors and texture. ~~
Simona of Briciole is currently at the helm of MLLA 26, hosting for August, and is looking forward to you sending your amazing recipes her way.
Thanks very much for making MLLA a romance that you always remember.