by Lea Hogg
Hummus made with chickpea flour #goodfoodeveryday as seen on TV
‘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.’
Vitabakes with hummus
Lea’s Good Food Everyday airs on Smash TV everyday and you can follow on facebook
Trade Enquiries: Good Earth
Advertisements
![The weather is changing and here comes the autumn and some delicious roasts. Sprinkling some raw couscous on fennel and sesame seed potatoes before roasting them makes them extra crunchy and so soft inside.
300g potatoes, chopped with skin on
2 tablespoons olive oil
2 tablespoons uncooked couscous
1 teaspoon fresh or dried herbs [optional]
1 tablespoon sesame seeds
1/2 tablespoon fennel seeds
Sea Salt
Prepare an oven dish by greasing with a tablespoon of olive oil. In a large bowl toss the potatoes with the olive oil, herbs and salt if you are using it. Finally add the raw couscous and toss again. Use your hands to mix the potatoes and ensure that they are consistently covered.
Place in a preheated oven at 220C for 35 minutes. Spinkle with more sea salt if desired, fennel and sesame seeds.
Serve hot or cold with drinks and a toothpick or as a side to a main meal. The inside remains soft and so creamy !
.
.
.
#lovemalta roast #roastdinner #roastpotatoes #roastlunch #sundaylunch #sunday #food #foodie #healthy #quickandeasyfood #simple #familyfood #budgetmeals #glutenfree #vegan #life #love #yummy #veganfood #malta #lovinmalta #lovemalta #recipes #cooking #instafood #blog #familyfoodtribe #fennelseeds #sesameseeds #deliciousfood #mediterraneanfood](http://scontent-ams3-1.cdninstagram.com/vp/9442d7592f2dbc163963946dcd6d3b0a/5C57AC20/t51.2885-15/e35/s150x150/41891006_946226838918442_1611937023861337886_n.jpg "The weather is changing and here comes the autumn and some delicious roasts. Sprinkling some raw couscous on fennel and sesame seed potatoes before roasting them makes them extra crunchy and so soft inside.
300g potatoes, chopped with skin on
2 tablespoons olive oil
2 tablespoons uncooked couscous
1 teaspoon fresh or dried herbs [optional]
1 tablespoon sesame seeds
1/2 tablespoon fennel seeds
Sea Salt
Prepare an oven dish by greasing with a tablespoon of olive oil. In a large bowl toss the potatoes with the olive oil, herbs and salt if you are using it. Finally add the raw couscous and toss again. Use your hands to mix the potatoes and ensure that they are consistently covered.
Place in a preheated oven at 220C for 35 minutes. Spinkle with more sea salt if desired, fennel and sesame seeds.
Serve hot or cold with drinks and a toothpick or as a side to a main meal. The inside remains soft and so creamy !
.
.
.
#lovemalta roast #roastdinner #roastpotatoes #roastlunch #sundaylunch #sunday #food #foodie #healthy #quickandeasyfood #simple #familyfood #budgetmeals #glutenfree #vegan #life #love #yummy #veganfood #malta #lovinmalta #lovemalta #recipes #cooking #instafood #blog #familyfoodtribe #fennelseeds #sesameseeds #deliciousfood #mediterraneanfood")
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 🙂
Pingback: Quick Dips for eating outdoors | Good Food Everyday