Really easy creamy houmous

    30 min

    There's no need to take out your food processor to make this quick and easy houmous since this version gets its creamy texture from chickpea flour.

    2 people made this

    Serves: 16 

    • 4 tablespoons tahini
    • 4 tablespoons lemon juice
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground fennel seed
    • salt and ground black pepper to taste
    • 1 dash hot chilli sauce
    • 4 tablespoons olive oil
    • 1/2 teaspoon garlic powder
    • 600ml water
    • 70g chickpea flour

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Mix tahini, lemon juice, cumin, fennel, salt, pepper and hot chilli sauce together in a small bowl.
    2. Heat olive oil in a large saucepan over medium heat. Cook garlic powder in the hot oil until fragrant, about 30 seconds. Pour in 350ml water. Whisk in chickpea flour until smooth. Slowly whisk in remaining 250ml water. Bring to the boil, whisking constantly. Reduce heat to low; cook and stir until mixture thickens, about 15 minutes.
    3. Scrape chickpea mixture into a large bowl using a rubber spatula. Add tahini mixture; whisk until well incorporated.


    Substitute 3 cloves minced garlic for the garlic powder if desired.


    If you find the texture too grainy, pass the houmous through a sieve before serving.

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    Reviews in English (1)


    We'd all love a blenderless hummus recipe. Alas, this is not it. The problem is that the moment the chickpea flour touches the hot liquid it seizes up. No amount of whisking unclumped them. I thought about blending it anyway, but i fear it was too late.  -  13 Oct 2017  (Review from Allrecipes US | Canada)