Black Garlic Hummus
Black garlic – a simple, yet delicious addition to a classic hummus. OK, not the best colour, but the taste more than makes up for it!. I made my normal hummus recipe and just replaced the garlic powder for a good quantity of black garlic.
Originally used in Asia, black garlic has become popular universally. Garlic is heated and aged over a period of weeks during which time it caramelises, darkens and softens to a jelly like consistency. Flavour wise it has been described as ‘molasses like richness with tangy garlic undertones’, ‘hints of aged balsamic’, ‘sweet and sour flavour of tamarind’, ‘smoky black cardamom’, ‘sweetness of chocolate and aniseed’. It is difficult to describe precisely the depth of flavour it adds, but I cannot recommend it enough! It isn’t as pungent as fresh garlic so don’t hold back and use plenty! Apparently it has twice as many anti-oxidants as raw garlic, so what’s not to like?
How to make Black Garlic Hummus
Collect your ingredinets together:
- 1 x 400g can chickpeas
- ½ teaspoon bicarbonate of soda/baking soda
- 3 – 4 tablespoons tahini (I use 4 tablespoons)
- 3 – 4 tablespoons lemon juice – roughly 1½ – 2 lemons (I use 4 tablespoons)
- 1 tablespoon garlic oil or olive oil (*See Recipe Notes)
- ¼ teaspoon cumin powder
- ¼ teaspoon coriander powder
- 3 cloves of black garlic
- ⅛ teaspoon salt
- 2 – 3 tablespoons iced water or reserved chickpea liquid
How to make this delicious hummus:
- Drain the chickpeas, reserving the chickpea liquid, and rinse well. Put them into a saucepan with the bicarbonate of soda and add cold water to cover the chick peas by a few centimetres/couple of inches. Bring to the boil and simmer for 20 minutes. When the chickpeas have cooked and are very soft, drain and run under cold water. Drain well.
- Place all the ingredients, apart from the chick pea liquid, into a food processor and blend until smooth.
- Add chick pea water until you have achieved your desired consistency.
- Transfer to a serving dish
- Garnish with olive oil, toasted pine nuts and olive oil.
Basic hummus ingredients 
Plus black garlic 
1 Add water to chick peas. Simmer for 20 mins 
2 Puree all ingredients, apart from chick pea liquid, until smooth. 
3 Add chick pea water until you have desired consistency. 
4 Transfer to serving dish 
5 Garnish with olive oil, toasted pine nuts and olive oil.
Made this recipe?
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Black Garlic Hummus
Black garlic – a simple, yet delicious addition to a classic hummus. OK, not the best colour, but the taste more than makes up for it!.
Ingredients
- 1 x 400g can chickpeas
- ½ teaspoon bicarbonate of soda/baking soda
- 3 – 4 tablespoons tahini (I use 4 tablespoons)
- 3 – 4 tablespoons lemon juice – roughly 1½ – 2 lemons (I use 4 tablespoons)
- 1 tablespoon garlic oil or olive oil
- ¼ teaspoon cumin powder
- ¼ teaspoon coriander powder
- 3 cloves of black garlic
- ⅛ teaspoon salt
- 2 – 3 tablespoons iced water or reserved chickpea liquid
To garnish:
- extra virgin olive oil
- toasted pine nuts (See Recipe Notes)
- chopped parsley or coriander
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Drain the chickpeas, reserving the chickpea liquid, and rinse well. Put them into a saucepan with the bicarbonate of soda and add cold water to cover the chick peas by a few centimetres/couple of inches. Bring to the boil and simmer for 20 minutes. When the chickpeas have cooked and are very soft, drain and run under cold water. Drain well.
-
Place all the ingredients, apart from the chick pea liquid, into a food processor and blend until smooth.
-
Add chick pea water until you have achieved your desired consistency.
-
Transfer to a serving dish
-
Garnish with olive oil, toasted pine nuts and olive oil.
Recipe Notes
Equipment
- Saucepan
- Sieve
- Measuring spoons
- Food processor
- Serving dish
- Frying pan to roast pine nuts
Toasted Pine Nuts
Heat a frying pan over a moderate heat and add the pine nuts. Cook, stirring from time to time, until the pine nuts are lightly browned. Remove from the heat and tip into another bowl immediately to stop the cooking process. It will only take 2 – 3 minutes. Do not take your eyes off them though as they burn easily
If you need further details, see here.
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