Garbanzo Bean ( Chickpea) Flour, Gluten Free, 4 Pack, 22 oz (1 lb 6 oz) 623 g, From Bob's Red Mill

Hummus

3/4 cup Bob's Red Mill Garbanzo Bean Flour

2 1/2 cups Water

2-3 large Garlic Cloves finely minced (1 Tbsp.)

1/4 cup Chicken Broth

1/4 cup Sesame Paste (Tahini)

Juice of 1 Lemon (1/4 cup)

1/8 tsp. Tabasco Sauce

1/2 tsp. ground Cumin

Salt and freshly ground Black Pepper to taste.

1/4 cup Olive Oil

Bring 2 1/2 cups water to boiling on medium high heat. Whisk the garbanzo bean flour into the boiling water. Cook 1 minute stirring constantly. Turn heat down to medium low and continue cooking for 5 minutes. Let cool. In the bowl of a food processor, puree the garbanzo bean mixture, garlic, chicken broth, sesame paste, lemon juice and Tabasco sauce until smooth. Add the cumin, salt and pepper, then pour the olive oil slowly through the feed tube while the machine is on.

If mixture is too stiff, add more broth to get the desired consistency. Spoon and scrape the mixture into a bowl, cover with plastic wrap and let sit at room temperature for at least an hour or longer. Taste to see if more lemon juice, salt or pepper is needed.