Instructions

Step 1 – For an easy, quick chickpea flour, blend the chickpeas on medium speed until a fine powder.

Step 2 – Pour the chickpea flour through a sieve, pushing aggressively to ensure that no lumps remain, and then store in a lidded container for up to 1 month.

Optionally, for a cleaner, more consistent flavor, however:

Step 3 – Soak your chickpeas in 8 cups of water overnight in a bowl large enough to fit everything in.

Step 4 – After soaking, lay your chickpeas out on a kitchen towel and either air dry them in a sunny spot for 12 hours, or put them in an oven with the fan running for 8 hours to dehydrate them. You can also use a dehydrator to make it even faster.

Step 5 – Once completely dried, pulse your chickpeas in the blender, working your way up to medium speed, before passing it through a fine mesh strainer to catch any remaining lumps.

Step 6 – Store this chickpea flour in the cupboard in a sealed container for up to 1 month.