Chickpea Flour Besan Hummus Recipes

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EXTRA-CREAMY HUMMUS

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0



Extra-Creamy Hummus image

Steps:

  • You can make extra-creamy hummus using chickpea flour instead of whole chickpeas. (Look for the flour at specialty and health-food stores.) Simmer 2 3/4 cups salted water. Whisk in 3/4 cup chickpea flour to make a paste and cook 2 minutes. Puree with 1/4 cup tahini, 3 tablespoons olive oil and the zest and juice of 1 lemon. Toast 1/4 teaspoon each cumin and fennel seeds in a skillet; add some red pepper flakes and 2 tablespoons olive oil and cook 30 seconds. Serve warm, drizzled with the spiced oil and topped with parsley.

CHICKPEA FLOUR *BESAN* HUMMUS

Another use for chickpea flour if you have too much like I did :) This is a modified recipe that i had written down from another website.

Provided by madscientist97

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8



Chickpea Flour *besan* Hummus image

Steps:

  • Pour 1/2 cup of water in 1 2 quart sauce pan.
  • Add all the ingredients except the garbanzo bean flour.
  • Whisk in the garbanzo bean flour to make a paste.
  • Whisk in slowly the remaining water.
  • Bring to a boil over medium heat, stirring occasionally.
  • Continue stirring and simmer for 3 minutes.
  • Remove from heat, cover and cool.
  • Use as a sandwich spread or as a dip.
  • Note: quantities of lemon juice, salt and garlic can be adjusted to preference.

Nutrition Facts : Calories 145.1, Fat 10.1, SaturatedFat 1.4, Sodium 114.1, Carbohydrate 10.3, Fiber 2.2, Sugar 1.4, Protein 4.5

2 1/2 cups water
3/4 cup chickpea flour (Garbanzo)
2 -3 garlic cloves, minced
1/4 teaspoon cumin, ground
1/4 teaspoon salt
1 lemon, juice of
1/4 cup tahini
2 tablespoons olive oil

CHICKPEA FLOUR (BESAN) POORE

These are best made fresh and served hot. The batter can be made in advance and refrigerated. However, if they are made ahead of time, then reheat in a stack of four, properly wrapped, in the microwave oven (1 to 2 minutes) or the conventional oven (10 minutes at 375 degrees F). Healthy Alternative: Make on a heavy skillet, using oil spray or very little oil. Use them as wraps and fill with sauteed vegetables or beans.

Provided by kusum gupta

Categories     Grains

Time 20m

Yield 10 pieces

Number Of Ingredients 8



Chickpea Flour (Besan) Poore image

Steps:

  • Mix everything together (except oil) with a whisk or your hand.
  • Add more buttermilk if needed, to make a thick consistency batter, as for pancakes.
  • Heat a griddle (or skillet) on medium heat.
  • Grease with 1 teaspoon of oil the first time only.
  • Pour 2 tablespoons of batter and spread evenly and thinly with the back of a serving spoon into a round shape.
  • Add ½ teaspoon of oil around the edges.
  • Cook for 1 to 2 minutes until the top appears dry and the bottom has just begun to brown.
  • Turn over with a flat spatula; brown the other side very lightly, adding ½ teaspoon of oil around the edges.
  • Make all the crepes the same way.
  • Serve hot with any chutney.

1 1/2 cups gram flour, sifted (besan)
1/2 cup buttermilk
oil, to pan-fry
1 finely chopped onion
1 teaspoon chopped green chili pepper
1/2 teaspoon grated ginger
1/2 teaspoon black pepper
1 teaspoon salt

BESAN (CHICKPEA FLOUR) PASTRY

This is such a healthy pastry, and has a nutty savoury taste. I use it for all kinds of vegetarian pies and tarts, either as the shell, or as the pastry top/lid.

Provided by Daydream

Categories     Dessert

Time 20m

Yield 1 large pastry base

Number Of Ingredients 4



Besan (Chickpea Flour) Pastry image

Steps:

  • Whizz the flour and salt together in a food processor.
  • With the motor running, add the olive oil and process until the mixture resembles bread crumbs.
  • Add just enough water to form a malleable, slightly sticky dough.
  • Roll out the pastry as needed on a floured board, or between two pieces of cling wrap.
  • To bake a bind (before adding a filling): prick all over the pastry with a fork, cover the pastry with a layer of foil and place either pastry weights or some dry beans or rice on the foil. Bake at 180C for 15 minutes, remove from oven, take off the foil and leave to cool, before proceeding with the filling of your choice.

Nutrition Facts : Calories 477.4, Fat 54, SaturatedFat 7.5, Sodium 2328.9

1 1/2 cups besan flour
1 teaspoon salt
1/4 cup olive oil
1/2 cup cold water (up to 1/2 cup)

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