Go Back
Black garlic hummus recipe served in a stoneware bowl, top view
sarah

Black Garlic Hummus

Silky, sweet-savory black garlic hummus made with simmered chickpeas, tahini, lemon, and aged black garlic. Ready in 20 minutes and naturally vegan and gluten-free.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 tsp baking soda
  • 1/3 cup tahini, well stirred
  • 6-8 black garlic cloves, peeled
  • 1 small fresh garlic clove (optional)
  • 3 tbsp fresh lemon juice
  • 1/2 tsp ground cumin
  • 1/2 tsp fine sea salt, plus more to taste
  • 3-5 tbsp ice-cold water
  • 2 tbsp extra virgin olive oil
  • extra virgin olive oil, for drizzling
  • smoked paprika
  • toasted sesame seeds
  • chopped fresh parsley
  • 1 black garlic clove, thinly sliced

Equipment

  • pot For simmering the chickpeas.
  • colander For draining and rinsing the chickpeas.
  • food processor For blending the hummus.
  • measuring cups and spoons
  • shallow serving bowl For serving the hummus.

Method
 

  1. Add the chickpeas and baking soda to a pot, cover with water by 2 inches, and bring to a boil.
  2. Reduce to a simmer and cook 10 to 15 minutes until the chickpeas are very soft, watching for foam.
  3. Drain and rinse the chickpeas well with warm water, discarding any loose skins.
  4. In a food processor, pulse the black garlic, fresh garlic, lemon juice, and salt into a coarse paste and let rest 1 to 2 minutes.
  5. Add the tahini and cumin and blend 30 seconds until thick and creamy, then scrape down the sides.
  6. Add the warm chickpeas and blend for 2 minutes, scraping the bowl halfway through.
  7. With the motor running, drizzle in the ice water one tablespoon at a time, then the olive oil.
  8. Blend 1 to 2 minutes more until light and fluffy.
  9. Taste and adjust with more salt, lemon juice, or black garlic.
  10. Spread in a shallow bowl, drizzle with olive oil, and garnish with smoked paprika, sesame seeds, parsley, and sliced black garlic.

Notes

Store in an airtight container with a thin layer of olive oil on top for up to 5 days in the fridge, or freeze for up to 3 months. For a milder dip, skip the fresh garlic. For a dramatic dark version, use black sesame tahini. If the hummus is too thick, blend in more ice water a tablespoon at a time.