BLACK GARLIC HUMMUS
Take a Dip Archives: Season 2, Episode 9
Be honest. What word comes to mind first when you see this dip? Perhaps petrol? Cement maybe? Well, I hear you, hence why I’ve garnished with chickpeas, parsley, and pomegranate seeds to make this dip look nice and appealing. All jokes aside, this was a very unique hummus to make indeed. And, if you’re a hummus man like me, I’d imagine you’d be very intrigued…
Obviously, the inspiration for this recipe came from the black tahini we made recently. Blitzed together with your standard hummus ingredients, EXCEPT we’re being rather particular about which ones we use.
In keeping with the theme of black tahini, it’s black chickpeas, and black garlic we’re using too. I guess, if you didn’t have black tahini, or couldn’t find black chickpeas, or didn’t fancy black garlic, then you could just use the standard versions instead - but then you’d end up with a standard hummus… then again, that’s absolutely fine by me. The more hummus the better, whatever its shape or size!
A note on the black garlic - it’s quite smoky, and has a slightly stronger, more tart flavour than your standard roasted garlic. This was my first time using it, and it tasted great. Regarding the black chickpeas, these are slightly heavier, and thicker than their white counterparts. But, they hold more nutrition apparently - so that’s a bonus!
INGREDIENTS (serves 4-6)
4 tbsp black tahini
1 lemon
400g black chickpeas (+ aquafaba)
3 cloves black garlic
1 tbsp ground cumin
2-3 ice cubes
Handful of pomegranate seeds
Handful fresh parsley / mint
Extra virgin olive oil
METHOD
In a food processor, add the tahini + juice of the lemon. Blend until combined. Add the chickpeas, black garlic, cumin & blend until smooth - adjust seasonings to your taste (more garlic / lemon / cumin). Add some chickpea cooking liquor to loosen if required
Whilst the processor runs, drop in 1-2 ice cubes to make the hummus extra creamy. Stream in 1 tbsp olive oil to further loosen / smoothen if desired. Continue processing until super smooth + creamy, then season to taste with salt + pepper.
Place into a bowl, top with pomegranate seeds, fresh mint / parsley + a swirl of good olive oil. Serve with a dipper of choice + enjoy!
I remember being so excited to do this dip. Making homemade black tahini to start with, then using what I’d made to create a hummus with black garlic and black chickpeas - both ingredients that I’d not used before. So, if you’re yet to lose your black garlic or black chickpea virginity, why not give it a go! And let me know how it goes in the comments below…
Alfie x