I talked about cooked Hummus awhile back. I got the recipe from the Bob’s Red Mill website. I like to saute some veggies to add and this time I omitted their 1/4 cup oil from the recipe. It turned out great! Cooked hummus tastes a lot like the raw hummus I make but it is smoother in texture and has a smoky, savory flavor. Adding in oil to the recipe will only make it extra smooth–I am fine without it. The hummus is very watery when it comes out of the food processor but once it gets 10-15 minutes to firm up, it is good for dipping. If you’ve got some extra garbanzo flour wasting away, this is a great way to use it!
Ingredients I Used:
- 3/4 cup Garbanzo & Fava Flour
- 2 1/2 cups Water
- 1/2 cup chopped Onion
- 1/2 cup chopped Bell Pepper
- 4 cloves Garlic, chopped
- 1/4 cup Broth
- 1/4 cup Almond Butter
- 1/4 tsp Lemon Juice
- 1/4 tsp Frank’s Red Hot
- 1/2 tsp Ground Cumin
- Salt & Pepper (to taste)
How to Make It:
- Clean & chop your bell peppers, onion, and garlic.
- Fry them over low-medium heat with a little olive oil for 10-12 minutes.
- While the veggies fry, boil the water over medium heat
- To the boiling water, whisk in the flour for one minute. Reduce heat to low and cook for 5 additional minutes.
- Remove the bean mixture from heat and let cool for 15 minutes.
- To a food processor, add the bean mixture, veggies, and the remaining ingredients. Blend 2-3 minutes.
- Transfer to a bowl–the mixture will be runny at first but quickly firms up.
- Refrigerate unused portion.
Homemade hummus is easy to make and if you are looking for a healthier version with store-bought flavor, cooked hummus made with garbanzo flour is the way to go!