A simple creamy black garlic hummus recipe, with hints of sweetness, nuttiness, and umami from the black garlic.
- 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.
- Serving Size: 1 Serving
- Calories: 613cal
- Sugar: 0g
- Sodium: 101mg
- Fat: 56g
- Carbohydrates: 16g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg
Keywords: black garlic hummus