The reason this post was (is) delayed is because my “g” recipe sucked. Alphebruary is getting hard! Turns out there are some letters without very many food options.
I had heard you could make hummus out of garbanzo flour, and frankly I had my doubts going into it (should probably have tuned into that intuition). But then I thought, hummus really is just garbanzo beans…and the flour is just a different form of the stuff…
Bubble, bubble, toil and trouble.
I started this little garbanzo flour journey by following the recipe on the Bob’s Red Mill website. It said to wait ‘til you have boiling water and then whisk in the flour. Uhhhh. Eff. That.
Not so lovely lady lumps.
Seriously, unless you are a whisking god, this recipe is absolutely a joke. My arm was in agony as I attempted to de-clump this hot mess. Disastrous.
This handy whisk was the only thing that managed to semi-salvage the hummus.
Oh, and this tahini.
Praise the Lord for this organic tahini. At least the flavor was decent.
The texture was so-so at first (when it was still warm). But after a few hours in the fridge, it was completely solidified.
How do you use solidified lumpy hummus? No really. I’m asking you.
I first tried it with falafel. Standard, right? But it required heating to even get to a texture that could be anything dip-like.
The next time I used it was in a wrap.
It was like trying to spread a pancake into a tortilla.
You see those lumps? Don’t be fooled into thinking they are hunks of garbanzo flesh. They are in fact balls of flour that cooked on the outside and formed a gummy ball with raw dry flour on the inside. Sounds yummy, huh.
This photo kinda shows the texture. Taking a knife to it resulted in the above crumbly clumpy crusty cakey chickpea creation.
I still stuck with it though, piling on spinach and falafel.
Not gonna lie though. Despite all the whining I just did about the sh!tty texture of the garbanzo goop, it actually was tasty! And once I wrapped it up, the texture didn’t really matter anyways.
Eh. I definitely won’t ever attempt to make hummus with garbanzo flour again, so if there’s nothing else you take away from this, let it be this.
1) Tahini can rescue any hummus-y dip.
2) Make dips from real food, not flour versions.
I’m glad you were able to salvage it. I have had cooking experiences like that so many times where I think I shouldn’t really do this…and then I do anyways! And sometimes it gets ugly!
Did you pour it in slowly, whisking the whole time? Or maybe make a past of it with a little water first before putting it in the boiling water? I’m glad you were able to salvage it. I LOVE hummus! So I’m going to just have to start making my own! Thanks for the encouragement — I guess even if it doesn’t work out right, it can still taste good!
I could have made Garlic soup (If you’re chocked by the name, chill.. When it is made properly the garlic isn’t very strong)
i’ve made this using the recipe – w/out the added oil, just tahini. the trick is to put it in the food processor after boiling it on the stove. it came out super creamy & delicious! it did get a little more solid over the next few days but i just added more tahini or water to loosen it up a bit.
have to encourage you to try it again!
“It was like trying to spread a pancake into a tortilla.” Hahahaha!
Sorry about your g-food fail. Totally sounds like something that would happen to me! At least it tasted good. I swear sometimes the ugliest foods can be so delicious!
wow! already on to G…. this is going my quick! this looks so so good! i miss falafels!
Haha this is great. I probably would have been wary of that too…and then just gone and shelled out five bucks for a huge container of store bought stuff. Laziness.
I had the same experience with garbanzo flour. So what in the world do we do with it? Bake I suppose?
this sounds just like the dish called buticha that i had at an ethiopian restaurant…it’s like a smoother hummus made from chickpea flour. i wish i could send you a recipe but i can’t find one online. maybe whisk the flour with a little oil first and make a roux?
whisking is tough work! that’s the good thing about baking– lumps melt in the oven lol
hmmmmm…if i can muster up the patience today, i may add some liquid and put it in the food processor…im a big fan of second chances.
What a coincidence! I just tried to make hummus out of garbanzo bean flour last night. I couldn’t bring myself to eat it (after the first taste test). It was like GLUE. After letting it cool to room temp, as the recipe suggested, I ended up just dumping it into the trash. Now, there’s a pot shaped slab ‘hummus’ in the garbage.
I’ll just stick to making socca with it.
I was curious about this!! I can’t make socca no matter how hard I try!! So this was my next option!!
Maybe not!! hehe
Super creative idea even if it didn’t turn out the best! Probably still tasted good, what doesn’t with falafel??
I love the humor in the post haha
LOVE falafel!
sorry your recipe didnt’ turn out as planned!
Interesting experiment and it reminds me of when I threw chickpeas into the Vita-Mix to make a thick skillet sauce – the results were very similar! Guess I’ll still to using my garbanzo bean flour for socca.
“crumbly clumpy crusty cakey chickpea creation”
Alliteration at it’s finest! ‘Atta girl!
Do you make your own falafel? It looks great!
I’ve attempted making hummus from garbanzo flour and had the same gel-like result as well! I blended mine to get rid of that texture- I think you should too, to get rid of the lumps and jellyness!
Chickpea flour may not be good pretending to be hummus, but it is good in socca (like the Pure2Raw twins). I baked a chickpea flour pizza&it turned out so delicious! Creamy and hummusy on the inside, and crisp on the outside. I really think the key to chickpea flour is cooking it right. Raw chickpea flour is NASTY (trust me; I tasted the batter of my gluten-free brownies one day and I almost lost all hope… luckily, it was just because chickpea flour is in Bob’s Red Mill’s GF flour and tastes super funky raw.)
Have a lovely day!
xox
wait. you’re not a whisking god?
I don’t know why I’ve never thought to attempt hummus with garbanzo bean flour. I’ve only ever used it to make french toast
french toast?!? explain!!
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Its in Isa’s “Vegan with A Vengeance.” It totally creates the egg-y consistency on the bread. SO good.
how interesting!! i never would have thought…gonna have to try it out. thanks so much 🙂
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I just made hummus from chic pea flower tonight and it worked fine. I mixed in 3/4cup of flower into 1/2 cup of water first, while cold, to make a fine paste with no lumps. I then whisked in the other 2 cups of water and simmered the whole thing for 5-10 mins. Try it again but with a different technique!