‘from Turkey to Israel, this Middle Eastern dip originates from Egypt and has become the most popular dip in the world today.
So many versions around but I always follow the Lebanese recipe from my childhood. The difference in my recipe today is that instead of using chickpeas I use gram flour [chickpea flour or besan] which gives a creamier texture and is so economical and easy to make’
You will need:
- 1 cup gram flour
- 2 cups water
- 3 large cloves garlic
- 1 tablespoon tahini
- juice of half a lemon
- 1/4 cup olive oil
- a pinch of paprika and another pinch for garnish
- 50ml yoghurt
- salt and pepper
Add the water to the sifted chickpea flour and use a hand whisk to mix. Place in a saucepan over very low heat and keep whisking so that you have a smooth texture with no lumps. Keep adding water if necessary. There is no magic formula for this recipe and I found that absorption of liquids depends on the freshness of the flour and the humidity in the environment. Keep stirring and bring it to a boil. It will thicken but you do not want a very stiff texture. Add more water and stir.
Remove from heat and completely cool down. It will set to a jelly-like texture.
Once completely cool, and you can store this in the fridge in an airtight container for up to a week, place the mixture in a food processor or use a hand held blender. Add all the remaining ingredient. Blend until you get a very smooth puree and if necessary add more water. There is no need to add more oil or more tahini. The texture should be thick and creamy.
Transfer to a container and refrigerate for an hour. Add a few drops of olive oil just before serving with pitta bread, water biscuits and vegetable crudites.
‘It is also delicious with grilled meats.’
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The Hungry Mum
I could eat this by the spoonful – so creamy and delish!
Good Food Everyday
it is very different with gram flour but still delicious:)
Elaine @ foodbod
This is interesting, I’ve seen chickpea flour used to make homous before but never tried it. How does the flavour compare?
Good Food Everyday
have you tried it now Elaine?
Elaine @ foodbod
Not yet
Elaine @ foodbod
Today x
Elaine @ foodbod
I made it today 🙂
It’s different, very creamy. I don’t like olive oil in my homous so I added more lemon juice and tahini. I’m going to leave it settle overnight and taste again tomorrow x
Our Growing Paynes
A great twist, using the flour. I’m surprised it would be creamier than using the actual chickpea.
Good Food Everyday
much creamier and smoother, I prefer the taste of the traditional method but this makes a nice change and is very convenient 🙂
Eartha
Just recently learned about Tahini and I love it! I can see how it would blend in will with all the other ingredients here. Definitely worth a try.
Good Food Everyday
very much worth a try with Tahini, i love it and one of my favorite ingredients 🙂
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