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2 Ratings
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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.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
16
Yield:
4 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • Scrape chickpea mixture into a large bowl using a rubber spatula. Add tahini mixture; whisk until well incorporated.

Cook's Notes:

Substitute 3 cloves minced garlic for the garlic powder if desired.

Serve hummus immediately or place in refrigerator for at least 2 hours to allow flavors to mingle.

Nutrition Facts

70 calories; protein 1.5g; carbohydrates 3.8g; fat 5.7g; sodium 17mg. Full Nutrition
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