Bring water to boil on medium heat. Whisk the chickpea flour into the boiling water. Cook for 1 minute stirring constantly. Turn heat down to medium/low and cook for 5 minutes. Let cool it cool down.
Using the food processor, puree the chickpea mixture with garlic, vegetable broth, tahini, lemon juice and tabasco sauce until smooth. Add cumin, salt, pepper and slowly pour olive oil through.
If mixture is too stiff, add more vegetable broth to get the desired consistency. Spoon and scrape the mixture into a bowl, cover with plastic and let sit for at least one hour at room temperature.
Taste to see if more lemon juice, salt or pepper is needed.
