Practical Hummus With Chickpea Flour Recipe

Ingredients:

For the Humus:
	Chickpeas (Chickpea Flour)	1	Cup
	Tahini	3	Tbsp
	Lemon Juice (Fresh-squeezed)	1/2	Half Cup
	Olive Oil	1/2	Cup
	Water (Warm)	1/2	Cup
	Garlic (crushed)	2	Clove
	Granulated Sugar	1	Tsp
	Fine Salt	1	Tsp
	Cumin	1	Half Tbsp

For the Service:
	Olive Oil	2	Tbsp
	Powdered Red Pepper	2	Tsp
	Parsley (Finely Chopped)	1/2	Bunch

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Instructions:

1. Heat a pan without oil and fry the chickpea flour lightly for 5-6 minutes, turning it constantly. The raw smell of chickpea flour should be enough and it should not turn brown.
2. Take the roasted chickpea flour from the fire and leave it to cool on one side.
3. For the sauce of hummus, whisk 1/2 tea glass of lemon juice, 1/2 glass of olive oil, 1/2 glass of warm water and 3 tablespoons of tahini in a glass bowl until homogenized.
4. Peel the garlic and add 1 teaspoon of salt, pound it in a mortar or mash it well with a knife. Add the crushed garlic to the liquid sauce mixture.
5. Add the liquid mixture little by little to the cooled chickpea flour and mix.
6. Adjust to a fluid boza consistency, as the mixture will thicken as it waits. If it gets too thick, you can add water. Wrap the hummus you prepared with cling wrap and let it rest in the refrigerator for at least 1/2 hour.
7. For serving, add 2 teaspoons of ground red pepper to 2-3 tablespoons of olive oil and mix. Finely chop 1 pinch of parsley leaves.
8. Take the rested hummus on a serving plate, smooth the top with the help of a spoon and make grooves. Serve garnished with olive oil with pepper, chopped parsley, optionally boiled chickpeas and sumac. Enjoy your meal!

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Appetizer Legume