Garbanzo Bean Flour Hummus
Adapted from Bob’s Red Mill
3/4 cup Garbanzo Bean Flour
2 1/2 cups Water
2-3 Large Garlic Cloves, finely minced
1/4 cup Vegetable
1/2 cup Tahini (Sesame Seed Paste)
Juice of One Lemon or lime (about 1/4 cup)
1/2 tsp. Ground Cumin
1/2 tsp. Dill (if you have fresh, use about 3″-4″ sprig)
Salt and Pepper to taste
1/4 cup Olive Oil
*1 can garbanzo beans
In a medium bowl, add the water gradually to the flour.
Transfer the garbanzo bean paste into the bowl of a food processor, pitcher of a blender, or a large bowl if using an immersion blender. Add the garlic, broth, tahini, lemon juice, and blend or purée until smooth.
Mix in the cumin, dill, salt, and pepper. Slowly add the olive oil while blending/processing/immersing until it’s blended well. If the mixture is too thick, add a little more broth or olive oil. If too thin, more flour.
Scrape into a bowl and cover with plastic wrap. Let set for at least an hour, then give it a taste. Add more lemon juice, salt, pepper, or herbs as desired.
*I add a can of garbanzo beans as I thought the texture was too pasty. Also, the original recipe indicates to add flour to boiling water and cook. You don’t have to cook it, just add the water to the flour gradually stirring and it will be fine, no lumps!
When serving, spoon onto a small plate, drizzle with a little olive oil, and sprinkle with paprika.
recipe modified from original source: Eating Rules