Sunday, March 7, 2010

Hummus with Garbanzo Bean Flour

3/4 cup Garbanzo Bean Flour

2 cups Water
2-3 Garlic cloves minced
1/4 cup Tahini
1/4 cup Lemon Juice
1 dash of cayenne pepper
1/4 cup chicken Broth
1/2 tsp Cumin ground
Salt and Pepper to taste
1/4 cup Olive Oil

PreparationBring 2 cups water to boiling on medium heat. Whisk the garbanzo bean flour into the boiling water. Cook 1 minute stirring constantly. Turn heat down to medium low and continue cooking 5 minutes. Let cool.
I the bowl of a food processor, puree the garbanzo mixture, garlic, broth, tahini, lemon juice and cayenne until smooth. Then add the cumin, salt, pepper and slowly pour the olive oil through the feed tube of the processor.
If mixture is too stiff, add more broth to get desired consistency. Spoon and scrape the mixture into a bowl, cover with plastic and let sit for at least one hour at room temperature. Taste to see if more  salt or pepper is needed. Chill until ready to serve.

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