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Creamy hummustopcook.tomathouse.comPreparation:Bring 2 3/4 cups salted water to a boil. Stir in 3/4 cup chickpea flour to form a paste and cook for 2 minutes. Blend in 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 frying pan, add a few red pepper flakes, and 2 tablespoons olive oil and cook for 30 seconds. Serve the hummus warm, drizzled with herb oil and sprinkled with chopped parsley.Ingredients: |