Black Hummus
A classic hummus with a dark twist – black garbanzo/chickpeas create a wonderful luxurious hue. A rich, creamy and healthy little dish to have on any Middle Eastern-inspired table. Learn how I make mine…
I created this Black Hummus, a visual delight from some black chickpeas I happened upon out shopping recently. A little smaller than regular chickpeas, I was intrigued! After a little research, I discovered they're essentially the same as Channa Dal that I use in Indian dishes all the time - just the whole version. They still had me intrigued, so I decided to make one of my favourite things to eat of all time. Hummus!!
Fresh Hummus - the perfect friend for dinner
I'd been planning a Middle Eastern spread for the weekend and imagined these black chickpeas would make for a good looking hummus. As it happens they taste the same as regular chickpeas but I think the visual appeal of them is undeniable and much sexier than the beige of a straightforward hummus.
The black hummus is nutty, creamy and very addictive! We started the evening off dipping with flatbreads alongside a splendid Turkish Carrot Salad and moved on to accompany the marvellous Cypriot Sheftalia I'd grilled to perfection.
Serving suggestions and other dishes to serve with hummus
Hummus works as a side dish to other Mediterranean/Middle Eastern dishes. It's right at home alongside a Turkish chopped salad, a Moroccan Carrot Salad, a wonderful Beetroot & Feta Salad with fresh herb Herb Dressing or a creamy garlicky yoghurt sauce. What a tasty combination of flavours that makes for. Don't just relegate hummus to a dip for chips... it has so much more to offer!
How to make my Black Hummus
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutesIngredients
- 1 cup dried black chickpeas (soaked overnight)
- 1 medium onion (cut in half)
- 1 celery stick
- 1 bay leaf
- 2 tbsp Tahini paste
- 1 small lemon (juice of)
- 1/3 cup extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp salt
- Freshly ground black pepper
Instructions
- Soak the chickpeas in cold water overnight.
- Drain the soaking liquid and then place the chickpeas in a large pan with 2 litres of water.
- Add the 2 onion halves, celery and bay leaf and bring to a boil. Reduce the heat to low and simmer gently for 3-4 hours, until the chickpeas are cooked. You can also cook them in a pressure cooker/instant pot for 45mins-1 hour until cooked.
- Drain and cool the chickpeas retaining a cup of the cooking liquid. Discard the bay leaf and vegetables.
- Retain 1/4 cup of cooked chickpeas for garnish, then In a food processor, or with a stick blender - blend together the chickpeas along with the tahini, lemon juice, olive oil, cumin, salt and pepper. Add little of the cooking liquid to loosen the mix slightly. Adjust seasoning if you need.
- Arrange the hummus in a serving bowl, then make a well in the centre and scatter in the whole chickpeas. Drizzle generously with extra virgin olive oil and scatter over some fresh chopped parsley if you like.
- Serve alongside other Middle Eastern dishes as part of a larger feast. It works especially well with my delicious Lamb Kofta Kebabs.
Nutrition
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