Black Hummus

Black Hummus

Hummus has taken the world of chips and dip by storm. Most stores carry a wild assortment of, shall we say, creative takes on this humble, yet iconic, Middle Eastern and North African snack. However, despite the look of this black hummus, you’ll be surprised to find that this recipe actually brings it back to the basics! Remember, it’s okay to have fun with food sometimes, just don’t call it traditional!

Cook Time
5 minutes
Total Time
28 minutes
Yield
4 servings

Ingredients

Black Sesame Tahini

  • 1 ½ cups black sesame seeds (190 g)
  • 3 tablespoons vegetable oil

Black Hummus

  • 15 oz garbanzo beans (375 g), draned and rinsed, plus more for garnish
  • 5 cloves black garlic
  • 2 cloves garlic
  • 2 tablespoons lemon juice
  • 2 tablespoons water, plus more as needed
  • 3 tablespoons olive oil, plus more as needed
  • kosher salt, to taste
  • red pepper sauce, for garnish
  • fresh cilantro, for garnish, chopped
  • pita bread, or crackers, for serving

How to Make It

1. Step
Make the black sesame tahini: Add the black sesame seeds to a large pan and cook over medium heat, stirring occasionally, for 3–5 minutes, until toasted and aromatic. Watch carefully so the sesame seeds do not burn.
2. Step
Add the toasted sesame seeds and vegetable oil to a high-powered blender or food processor. Blend on high speed for 2–3 minutes, until completely smooth with no grittiness. Pour the tahini into an airtight container and set aside. It will keep in a cool, dark place at room temperature for up to 1 month. Vigorously shake the container if the oil separates.
3. Step
Make the black hummus: For a smoother texture, peel the outer skins off of the garbanzo beans. Add the garbanzo beans to a food processor with 4–5 tablespoons of the black sesame tahini, the black garlic, garlic, lemon juice, water, and olive oil. Blend on high speed, adding more water or olive oil until your desired consistency is reached. Season with salt to taste.
4. Step
Transfer the hummus to a serving bowl or plate. Garnish with more olive oil, chickpeas, red pepper sauce, and cilantro, or your favorite toppings, and serve with pita or crackers. Leftover hummus will keep in an airtight container in the refrigerator for up to 5 days.
5. Step
Enjoy!

Tags

AppetizersVegetarianMiddle EasternVeganSidesUnder 45 MinutesUnder 30 Minutes

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