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Chef Megan Mitchell

Online Cookbook

Smooth and Creamy Chickpea Flour Hummus

  • Complexity: medium
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Smooth and Creamy Chickpea Flour Hummus


  • 2 1/2 cups filtered water
  • 1 cup sprouted garbanzo bean/chickpea flour
  • 3 tbsp. tahini
  • 1 lemon, zest and juice
  • 1/2 tsp. cumin
  • Salt and pepper to taste
  • Good quality olive oil, for drizzling
  • Za/tar, for sprinkling
  • Sesame seeds, for sprinkling
  • Flakey sea salt, for sprinkling


  1. Bring the water to a boil in a medium size sauce pot. Whisk in the flour. Reduce to a low simmer and cook for 5-7 minutes. If it’s lumpy that’s ok, it’ll smooth out in the blender.

  2. Next add the mixture to a high power blender, such as a Vitamix, along with the tahini, lemon zest and juice, cumin, salt and pepper. Blend until smooth and creamy. Add more water if it looks too thick. If it looks a little runny, it’ll firm up as it cools.

  3. Pour into a shallow bowl, cover and place in the fridge to chill and firm up for 1 hour. It’s even better the next day.

  4. Once chilled remove from the fridge and whisk to break it up. Next drizzle with the oil, sprinkle with Za'tar, sesame seeds and then top with some flakey sea salt. Serve with veggies, chips or pita.

    Recipe Courtesy of Megan Mitchell

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