Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
16
Yield:
4 cups
Ingredients
Directions
Mix tahini, lemon juice, cumin, fennel, salt, pepper, and hot sauce together in a small bowl.
Heat olive oil in a large saucepan over medium heat. Cook garlic powder in the hot oil until fragrant, about 30 seconds. Pour in 1 1/2 cup water. Whisk in chickpea flour until smooth. Slowly whisk in remaining 1 cup water. Bring to a boil, whisking constantly. Reduce heat to low; cook and stir until mixture thickens, about 15 minutes.
Scrape chickpea mixture into a large bowl using a rubber spatula. Add tahini mixture; whisk until well incorporated.
Cook's Notes:
Substitute 3 cloves minced garlic for the garlic powder if desired.
Serve hummus immediately or place in refrigerator for at least 2 hours to allow flavors to mingle.
Nutrition Facts (per serving)
| 70 | Calories |
| 6g | Fat |
| 4g | Carbs |
| 2g | Protein |
