A simple and easy recipe for creamy black garlic hummus, with hints of sweetness, nuttiness and umami from the black garlic and white garlic.
I love hummus. Not just because it’s somewhat healthy but because it’s creamy and buttery and I love dipping and scooping anything and everything. One thing I learned throughout the years is that not all hummus is created equally. Store bought hummus will taste considerably different than freshly made hummus and hummus made from canned chickpeas will also have different flavor and texture than hummus made from dried chickpeas. There’s no doubt, homemade hummus tastes a lot better than store-bought hummus. I find homemade hummus a lot creamier, and is usually more flavorful – the fun part is you can play around with the flavors easily by adding ingredients or switching up the toppings and garnishes! This was how my black garlic hummus was born! 🙂
Despite the name, black garlic doesn’t actually taste garlicky. It is very sweet, almost like molasses with traces of umami flavor. For this hummus recipe, I added a clove of fresh raw garlic in to give the hummus a garlicky flavor since the black garlic didn’t have that garlic flavor. Since black garlic is very sweet, this hummus does have a sweet and savory flavor profile as well – which is very different than your traditional lemon garlicky hummus. So if these flavors are calling to you and you want to try something different, give this hummus a try!
INGREDIENTS FOR BLACK GARLIC HUMMUS
- Chickpeas – For convenience, I like to use canned chickpeas for this recipe but I still boil them with a bit of baking soda to cook them to an even softer consistency. You can use dried chick peas as well, but you should soak them overnight – the cooking time will vary as well. When you are buying canned chickpeas the only ingredients on the ingredients list should be chickpeas and salt, it should not contain any other preservatives (which I find can take away from the flavor).
- Black Garlic – can sometimes be found at a grocery store but it is rare. I found the easiest way to find it is online on Amazon. To make it easier to find, I have provided an affiliate link for it here: Whole Black Garlic, but if you can find it locally, then I definitely recommend that instead.
- Baking Soda – I use baking soda for this recipe to cook the chickpeas which help break down the chickpeas skins and make it very soft. This is how we will get the super creamy texture. Don’t worry if you don’t like the flavor of baking soda, we rinse out the chickpeas after it has finished cooking.
- Tahini – Try to find a good quality tahini for this. Tahini cannot be substituted.
- Olive Oil – Use good quality extra virgin olive oil for this if you can.
WHERE IS THE LEMON JUICE IN THIS HUMMUS?
There is none! 🙂 I found that when I used lemon juice in this recipe, it took away from the black garlic flavor and the sweet and tangy contrast didn’t really fit the flavor of the hummus so I omitted it!
CANNED CHICKPEAS vs DRIED CHICKPEAS
Most purists would frown upon using canned chickpeas and would only suggest you only use dried chickpeas for hummus but I am personally not that strict on the form the chickpeas to use for it. Canned chickpeas are not that bad, I like to think of it as having chickpeas that are conveniently pre-soaked for me because I still go through the process of cooking it. So if you are not particularly picky about it I would suggest going the canned chickpeas route! 🙂
One of the biggest cons about using canned chickpeas for hummus is that although they are cooked, they usually are not evenly cooked and not soft enough to make a super creamy textured hummus – to work around that, I boil the canned chickpeas for 20 minutes.
If you have the time and want to go the dried chickpeas route, you definitely can do that too. The main difference is you will need to soak them ahead of time and the cooking time will be increased but they will have a bit more flavor.
HOW TO GET SUPER CREAMY HUMMUS
A few years ago, I would have said removing all the skins from each individual chickpea would give you the creamiest hummus ever (and this is still very true!) but removing the skin off chickpeas is a very tedious task and now I use an easier method – boiling the chickpeas with baking soda! When you add about 1 teaspoon of baking soda in the water it raises the pH of the water which makes the water slightly alkaline which can help penetrate the surface of the bean and skins more easily and allows it to cook it faster to a softer state.
The result is a super soft chickpea which blends into a super creamy texture. You no longer need to worry about the chickpeas skins anymore either because those turn soft as well, so you can blend those in as well and it will still create a smooth and creamy texture.
I do highly recommend rinsing the beans out very well after it has finished boiling before you start blending it to remove any traces of baking soda flavor on it.
Make sure you are not using an aluminum pot when you are using baking soda to boil the chickpeas. The baking soda reacts to the aluminum and may discolor your pots or change the color of your beans from the metals leaching out from the pot from the chemical reaction.
HOW TO PREVENT YOUR HUMMUS FROM TASTING BITTER
A good hummus has a decent amount of tahini but that being said I found that putting too much tahini can actually make the hummus taste bitter or give the hummus a bitter after taste as well so balance is key.
Sometimes it can also be the brand of tahini as well, so if you find tahini you like – stick with it. 🙂
LOOKING FOR MORE SNACKS? TRY THESE!
- Crispy Candied Walnuts
- Buttery Lemon Garlic Charred Edamame
- Toasted Sesame Guacamole
- Lotus Root Chips
DID YOU MAKE THIS BLACK GARLIC HUMMUS?
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Black Garlic Hummus
- Add water to a pot about half full, and set the stove to medium heat. Try to use a large pot, the chickpeas tend to foam up during the boiling process and can easily overflow. Wait for the water to boil.
- Drain the chickpeas from the can, and rinse it out
- When the pot of water is boiling, add in the chickpeas and baking soda and give it a stir and let it boil for 20-25 minutes with no lid. Keep an eye on the pot and do not leave the area, it may foam up and overflow when it starts to boil. If it starts to foam up, I like to blow on the foam, which shrinks it down a bit. Reduce the heat slightly to a gentle boil to prevent the foamy boil ups.
- Once the chickpeas have been boiling for 20-25 minutes and are all super soft, drain it and rinse it again with hot water to remove the baking soda.
- In a food processor, blitz together the water, garlic, and black garlic until it becomes a black paste
- Then add in the chickpeas (skin and all), tahini, olive oil, and salt and blitz it until it is creamy and smooth.
- Put it in the refrigerator for a firmer hummus consistency, else serve it as is! 🙂
- Drizzle some good quality extra virgin olive oil over the hummus and top it with sesame seeds, parsley or smoked paprika and serve it with veggies, fresh pita or pita chips!
- Make sure you are not using an aluminum pot when you are using baking soda to boil the chickpeas. The baking soda reacts to the aluminum and may discolor your pots or change the color of your beans from the metals leaching out from the pot from the chemical reaction.
- Do not add any salt to the water when you are boiling the chickpeas. The salt prevents the beans from getting soft.
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