Black Garlic Hummus (Spooky Edition)
A velvety, jet-black hummus with nutty sesame depth, subtle umami from black garlic, and bright lemon lift. It’s hauntingly good.
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
The more black garlic, the sweeter your hummus will be. Use with caution unless making a large batch.
Add a ½ teaspoon of white miso paste if you’d like extra savory punch.
For a smoother hummus, warm the chickpeas before blending.
Add a ½ teaspoon of white miso paste if you’d like extra savory punch.
For a smoother hummus, warm the chickpeas before blending.