Monday, August 2, 2010

Just Add Water - Instant Chickpea Flour Hummus - My Legume Love Affair 25

Instant Chickpea Flour Hummus

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 


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. ~~

Hummus & Harissa
This 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.

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.


  1. Thank you for letting us know about MLLA 26

  2. Never thought of making hummus from chickpea flour! Must say it looks good.

    Does it taste different from that made with chickpeas? Was wondering because I find the flour has a raw taste which the chickpeas don't have.

    Should try to be a part of MLLA this month. :)
    Have a great vacation, Susan.

  3. lovely recipe never made with chickpeas flour and I add carrots with tinned chickpeas

  4. An interesting idea! I love hummus.



  5. This is a very interesting hummus, that looks super creamy... I will definitely try it. Your pictures are beautiful: is it freshly made harissa? The colours are so vibrant!

  6. Wow, this is a great way to make hummus.
    Lovely work and your photos are beautiful ♥

  7. No way! I have gram flour in my cupboard. I'm having this for lunch. :)

  8. Nice hummus recipe and love the presentation , lovely clicks.

  9. I noticed this on the Bob Mill's bag, but thought surely it wasn't any good. So glad to have your endorsement. Hooray for instant hummus!

  10. Sure thing, Priya.

    Thanks, Aparna - Neither did I, but was intrigued by the recipe on the flour label. The flour is cooked with water on stovetop, so it does lose that raw taste. When it's doctored up with all the usual add-ins, it's a very satisfying substitute for the real deal. Thanks for your well wishes. I may/may not have one more post ready b/4 I take some time off.

    Akheela - Thank you. Carrots sounds like a delicious addition.

    Rosa - Thanks. Me, too. : )

    Hi, Vanessa. Thanks. It *is* super creamy. The harissa is imported from Morocco, a very simple jarred recipe. It has preserved lemon crushed into it. That is its true color, too, a very oily, bloody red. I'd like to make homemade, but need to research exactly the right hot red pepper to make it authentic.

    Thanks, Ana! You are very sweet. : }

    Wendy - Way! I lunched on it, too. LOL!

    Thank you, Shriya.

    Hi, Sarah. I wasn't initially sure, either. My luck w/ Bob's recipes has been uneven, although I am very glad for their product line. The original method of adding the flour to boiling water did not work for me (had to throw the gunk out), but tinkering with the method made for a really great texture. I was very happy overall and I will make it again.

  11. thts a easy n quick recipe for hummus susan..lovely..u r always so creative and make recipes simple.would love to try for a dip/chip party...awesome presentation....yuuummmm..looking forward to participate in another healhty power packed event MLLA26...great going susan...and one more thing would love to host MLLA sumtime in future...thanks

  12. Susan,
    Pictures are soooo good. I loved the spoon with the spiral end. As you might know, there are many side dishes that we make with chickpea flour paste. Most of the times the paste is made using sour yogurt. Even then, I had never even dreamed of making hummus with besan. Nice one. I am with you on the heat. My oven hasn't turned on for the past 8 days and it is a record. I am baking something today though.

  13. Now you got me really curious about tasting this version of hummus. It so happens that I have chickpea flour. Gorgeous photos. I especially like the color contrast in the second.

  14. This one is on my must try list. Chickpea flour is a fave with me too!

  15. Call me a cheater! I can't get enough of hummus, and I really like the idea of adding a lot of cumin to my recipe. Look forward to trying your recipe one day soon, too.

  16. I have a LOAD of besan to use up and I love hummus but keep forgetting to buy dry chickpeas. This is the perfect way to kill 2 birds with one hummus 8). Thanks, Susan!

  17. That is a humdinger! Call me impressed with this recipe. And I am so with you about the heat. Looking forward to baking weather really!

  18. I just bought my first bag of chick pea flour! thanks for letting me know what I can use it for!

  19. Interesting... I'd honestly never have thought of using chickpea flour to make hummus, but it's a great idea.

  20. i am so behind in my blog reading that I need some cheat's notes - love this idea - never heard of it before - hope you enjoyed your holiday

  21. deliciously looking hummus, will have to try this recipe... I'm sure harissa adds good, spicy kick to it :)

  22. This is a fantastic recipe! I found that I like the consistency a little bit better when I use 1 cup chickpea powder to 2 1/2 cups water. Thank you so much!

  23. I tried making hummus from chickpea flour, starting with the instructions for reconstituting the flour and then continuing with my normal recipe from there (just slightly different proportions and then cumin and ground chili pepper for seasoning).
    I don't know what I did wrong, but it was disgusting! It had a gritty, floury texture and taste. I tried adding in more olive oil and seasoning, but I ended up having to throw the whole batch out.
    Anyway, considering the time involved, I think I'll just switch back to using whole chickpeas.

  24. Eamonn - Oh, I know. It's not like hummus from the legume, but if you let it sit as it reconstitutes when you add water, you "may" have better luck. Perhaps a little more water was needed. I don't necessarily think you did something wrong. It can be tricky. I was happy with my own efforts, but, yes, I do like it better when using actual cooked chickpeas. FYI - You might enjoy using chickpea flour better in recipes for socca and farinata, as well as a host of dishes of Indian origin that use the flour (known as Besan). : )