If hummus had a dark side; this would be it. This black garlic hummus isn’t just striking to look at—it’s layered with nutty, roasted, and deeply savory notes that set it apart from the everyday chickpea dip. It’s the kind of recipe that looks like it belongs on a Halloween table, but tastes elegant enough for a dinner party spread. And I love a little spooky season making its way into the fancier moments.
I started playing around with black garlic a while back after realizing how complex it can make a dish. Lo and behold, it’s also super easy to obtain (thanks Amazon). But what is black garlic exactly? It’s garlic that’s been slowly fermented until the cloves turn soft, dark, and caramelized; the flavor is more balsamic than sharp, almost like roasted garlic mixed with molasses. The trick is using it in moderation so it adds umami depth without taking the hummus into sweet territory. Pairing it with black sesame tahini keeps the nuttiness front and center while adding that beautiful ink-black color.
A squeeze of lemon juice brightens it all up; a splash of soy sauce folds in even more savory richness. And if you really want that dramatic goth hue, a pinch of food-grade activated charcoal takes it over the edge. I recommend a coconut one, like this (what I use!). The final drizzle of olive oil and sprinkle of roasted black sesame seeds adds a little shine; like jewelry for your hummus.
Serve it with warm pita wedges or crisp vegetables for contrast. If I had purple carrots when making this, I absolutely would have used that instead of cucumber, so thats what I recommend! It’s bold, smooth, and totally unexpected—a conversation starter that proves dark food doesn’t have to mean heavy or artificially dyed food. Just one bite and you’ll see why this is the kind of hummus that gets remembered.
Black Garlic Hummus (Spooky Edition)
Equipment
- Food Processor
- Spatula
- Measuring spoons
- Serving bowl
Ingredients
- 1 ½ cups cooked chickpeas or 1 can, drained and rinsed
- 2 bulb black garlic peeled
- ¼ cup black sesame tahini well stirred
- Juice of 1–2 lemons start with 1, adjust to taste
- 1 teaspoon soy sauce or tamari for gluten-free
- 1 teaspoon fine sea salt to taste
- 1 ½ teaspoons activated charcoal powder food-grade, for color
- 2-4 Tbsp cold water as needed for texture
- 1-2 Tbsp extra-virgin olive oil plus more for garnish
- 1 Tbsp roasted black sesame seeds for garnish
Instructions
- Peel the black garlic cloves and add them to the bowl of a food processor.
- Add chickpeas, black sesame tahini, lemon juice, soy sauce, salt, and activated charcoal. Blend until a thick paste forms, scraping down sides as needed.
- With the processor running, drizzle in cold water and olive oil a little at a time until smooth, creamy, and slightly whipped.
- Add more lemon juice for brightness, a touch more salt for balance, or an extra dash of soy sauce for umami depth.
- Spoon into a serving bowl, create a small well, drizzle with olive oil, and top with roasted black sesame seeds.
Notes
Add a ½ teaspoon of white miso paste if you’d like extra savory punch.
For a smoother hummus, warm the chickpeas before blending.