Black Garlic Hummus
A simple creamy black garlic hummus recipe, with hints of sweetness, nuttiness, and umami from the black garlic.
Servings: 4 Servings
Calories: 613kcal
Ingredients
- 1 540ml can of chickpeas or garbanzo beans (approx 2.5 cups)
- 1 teaspoon baking soda
- 1-2 cloves garlic
- 2 bulbs black garlic (approximately 2 tablespoons)
- ¾ cup ice cold water (add more if needed to make it smoother)
- 5-6 tablespoons tahini
- 1 teaspoon salt (add more if you like your hummus savorier)
- extra virgin olive oil (to drizzle as garnish)
Instructions
- 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 minutes with no lid.Keep an eye on the pot and do not leave the area, it may foam up and overflow if it boils. If it starts to foam up, I like to blow on the foam, which shrinks it down a bit. or skim off the foam. Reduce the heat slightly to a gentle simmer to prevent foamy boil-ups.
- Set the heat to medium-low heat, and let the beans cook on a low simmer.
- Once the chickpeas have cooked for 20 minutes and are all super soft, drain them and rinse them with hot water to remove the baking soda.
- Then add in the chickpeas (skin and all), garlic, black garlic, tahini, and salt, and blitz it until smooth.Turn off the food processor, and scrape the sides down.
- Turn the food processor back on, and slowly add the water in while it is still blitzing until everything is creamy and smooth. If it is too thick or you like it smoother, add more water in a few tablespoons at a time (no more than 3-4 tablespoons)
- Put it in the refrigerator for a firmer consistency.
- 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!
Notes
- 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.
- If you are using dried chickpeas, soak them overnight.
- 1 cup of dried chickpeas equals roughly 2.5 cups of hydrated chickpeas
- If you add lemon juice, add about ⅓ cup of lemon juice (1 lemon) but reduce ⅓ cup of water.
