Ingredients and equipment:
Dry, raw chickpeas (also known as garbanzo beans)
High-speed blender (such as a Vitamix or Blendtec)
Fine mesh sieve or strainer
Airtight container for storage
Instructions:
Ensure everything is dry. For the best results, make sure both your chickpeas and the inside of your blender jar are completely dry before you begin. Any moisture can cause the flour to clump.
Add chickpeas. Pour the dried chickpeas into your high-speed blender. A good ratio is 1 cup of dried chickpeas, which will yield approximately 1 1/2 cups of flour. You can blend larger batches at once with a powerful blender.
Blend the chickpeas. Secure the lid and start blending. Begin on a low speed, then gradually increase to the highest setting. Blend for about 1 to 2 minutes, until the chickpeas are finely ground. The initial grinding can be very loud, but the noise will subside as the legumes break down.
Sift the flour. Pour the ground chickpeas into a fine mesh sieve placed over a large bowl. Sift the powder to separate the fine flour from any larger, unground pieces.
Re-blend coarse pieces. Put any leftover coarse pieces back into the blender and blend again. This ensures you get the maximum amount of fine flour from your batch of chickpeas.
Store the flour. Store your fresh chickpea flour in an airtight container. It can be kept in a cool, dark pantry for several weeks or in the refrigerator or freezer for longer storage.
Tips for success
For the finest flour: Some home-blended chickpea flour may be coarser than store-bought varieties, with a texture similar to cornmeal. Sifting and re-blending is the key to achieving the finest possible texture.
Use smaller batches for less powerful blenders: If you don’t have a high-speed blender, you can use a regular blender, food processor, or even a coffee grinder. Work in small batches (about 1/4 cup at a time) for the best results and to avoid overtaxing your appliance.
Roasting for flavor (optional): For a nuttier flavor, you can lightly toast the chickpeas on a baking sheet before blending. Let them cool completely before grinding.