The chickpea flour cookbookDitch the store-bought hummus in favor of this DIY version that is uber-creamy and a cinch to prepare. One of the secrets to super-smooth hummus is the removal of the papery-thin skins around the chickpeas, a laborious, time-intensive task. The dried chickpeas used to make chickpea flour are already skinless, which means the ultimate hummus is within your grasp (with minimal effort). You can never go wrong with the classic flavorings, but if you’re feeling bold, give some of the variations a spin.

  • Yield: 3 Cups Hummus


  • 20.33 cups water, plus more as needed
  • ¾ cup (90 grams) chickpea flour
  • ¾ teaspoon fine sea salt
  • ½ cup well-stirred tahini
  • 0.33 cup fresh lemon juice
  • ¼ cup extra-virgin olive oil, plus more as needed
  • 4 cloves garlic, mashed
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
How to Make It
  1. Bring the water to a boil in a medium saucepan set over medium-high heat. Whisk in the flour and salt. Cook for 1 minute, whisking constantly. Reduce the heat to medium-low; cook, whisking, for 4 to 5 minutes longer, until thickened. Remove the pan from the heat and let the chickpea mixture cool to room temperature.
  2. Transfer the cooled chickpea mixture to a food processor. Add the tahini, lemon juice, olive oil, garlic, cumin, and cayenne; process until smooth and blended. If the hummus is too stiff, add 2 to 3 additional tablespoons water until smooth and creamy.
  3. Transfer the hummus to a bowl, cover, and let stand at room temperature for at least 1 hour. Adjust the seasonings (salt, cayenne, or lemon juice) to taste. Drizzle with olive oil before serving, if desired.

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