‘from Turkey to Israel, this Middle Eastern dip originates from Egypt and has become the most popular dip in the world today. Â
So many versions around but I always follow the Lebanese recipe from my childhood. Â 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. Â Place in a saucepan over very low heat and keep whisking so that you have a smooth texture with no lumps. Â Keep adding water if necessary. Â 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. Â Keep stirring and bring it to a boil. Â It will thicken but you do not want a very stiff texture. Â Add more water and stir.
Remove from heat and completely cool down. Â 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. Â Add all the remaining ingredient. Â Blend until you get a very smooth puree and if necessary add more water. Â There is no need to add more oil or more tahini. Â The texture should be thick and creamy.
Transfer to a container and refrigerate for an hour. Â 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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12 responses to “Hummus bi Tahini using chickpea flour”
I could eat this by the spoonful – so creamy and delish!
it is very different with gram flour but still delicious:)
This is interesting, I’ve seen chickpea flour used to make homous before but never tried it. How does the flavour compare?
have you tried it now Elaine?
Not yet
Today x
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
A great twist, using the flour. I’m surprised it would be creamier than using the actual chickpea.
much creamier and smoother, I prefer the taste of the traditional method but this makes a nice change and is very convenient 🙂
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.
very much worth a try with Tahini, i love it and one of my favorite ingredients 🙂
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