Has anyone made hummus using garbanzo flour instead of whole cooked beans? I can never get the beans blended to the "right" consistency. I wonder if grinding the beans and then using that for hummus would be better?
Chris Ric wrote:.......I wonder if grinding the beans and then using that for hummus would be better?
Isn't hummus normally made with cooked chickpeas.....or am I wrong here and they are just soaked before using in hummus? If so, I don't know if there would be a quality or nutritional difference between using 'raw' chickpea flour and cooked chickpeas??.... Maybe there's a way to cook the flour/water paste before adding the other ingredients... If others are doing it with flour and liking it, certainly worth a shot.
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The flour makes a great roux, I imagine it would make a very smooth hummus.
One of my sisters makes hummus from almost any other bean the other swears by using canned chickpeas.
I suspect cooking time has a lot to do with the results.
In my understanding, you can use garbanzo flour for pancakes, falafel etc. because you all cook those. But due to the lectins contained in chickpeas you should not use the flour in raw meals.
For a real smooth hummus (if you don't have an expensive blender) I prefer to use white beans. The best hummus is the one from my own beans but I have so little each year that I also make it from bought legumes, soaked overnight and cooked really well.
For a great recipe, I can recommend this one:
Is there some trick to using the flour for hummus? Because I use the flour to make ethiopian shiro, like a paste, and the texture seems kind of different. It's excellent food, but not like hummus. (chickpea flour also make spectacular roux/gravy, as mentioned above)
I'd say if you're not happy with your hummus, with whatever bean you use, fool around with your method. I was told by an Israeli (they generally know their hummus) that the key is to grind the beans hot. I like to add water to mine to make it smooth with less oil, so I use hot water for that too.
You might also want to try a more "rustic" hummus to figure out the taste you want and then evolve from there. This Turkish dish is like a very elemental hummus, and if you like the taste you can just blend it more. https://vidarbergum.com/recipe/msabbaha-warm-chickpeas-tahini-sauce/
(I love hummus with pretty much whatever bean. And I sometimes use sesame oil rather than tahini, which I think gives a better result)
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