This is an adaptation of a recipe I found. I made adjustments to eliminate chopping and blending. It makes for an easy, tasty, creamy hummus. Garnish the top with some olive oil, ground paprika, or fresh minced basil if you like.
Ingredients
- tahini: 0.25 cup
- lemon juice: 0.25 cup
- ground cumin: 0.5 tsp
- ground fennel seed: 0.5 tsp
- salt and ground black pepper: (to taste)
- dash hot sauce (such as Cholula®): 1 piece
- olive oil: 0.25 cup
- garlic powder: 0.5 tsp
- ½ cups water: 2 piece
- chickpea flour: 0.75 cup
Metric Conversion
Stages of cooking
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Mix tahini, lemon juice, cumin, fennel, salt, pepper, and hot sauce together in a small bowl.
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Heat olive oil in a large saucepan over medium heat. Cook garlic powder in the hot oil until fragrant, about 30 seconds. Pour in 1 1/2 cup water. Whisk in chickpea flour until smooth. Slowly whisk in remaining 1 cup water. Bring to a boil, whisking constantly. Reduce heat to low; cook and stir until mixture thickens, about 15 minutes.
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Scrape chickpea mixture into a large bowl using a rubber spatula. Add tahini mixture; whisk until well incorporated.
