I have. This is why I was a bit overexcited this morning when I realised it was possible. No soaking, boiling, cooling down and processing chickpeas. Suddenly, it becomes so easy and spontaneous.
Yesterday, I went to Uhuru, my favourite health food shop in Oxford, and bought 500 gr. of what will soon become my new cooking obsession: chickpea flour.
This morning I made a first small bowl of humus, and dare I say it, it’s even better than making it from scratch because the chickpea flour is ground finely enough to get a perfectly smooth texture instantly.
For a small bowl, 200 gr. approx
Preparation: 10 minutes
- 5 tbsp. chickpea flour
- 1 small garlic clove
- 2 tbsp. olive oil
- 1 tbsp. tahini
- 5 tbsp. water
- 1 lemon
- a hint cumin
- a small squirt of harissa or chilli powder
- fresh ginger
In a bowl, put salt, cumin, harissa. Grate the garlic and a bit of ginger. Add the chickpea flour.
Squeeze the lemon and pour the juice into the bowl. Add the water, the olive oil and the tahini.
Stir well until all ingredients are blended nicely.
Place into your fridge for 30 minutes before serving.