Black Hummus

By Lee Jackson ↣ Published on: October 20, 2019

Last Updated: February 21st, 20240 Comments on Black Hummus

A classic hummus with a dark twist – black garbanzo/chickpeas create a wonderful luxurious hue. A rich, creamy and healthy mezze dish to have on any Middle Eastern-inspired table.

A bowl of black hummus made with black chickpeas

I created this Black Hummus, a visual delight from some black chickpeas I happened upon out shopping recently. A little smaller than regular chickpeas, they share all the same health-giving goodness of the chickpea but have a black appearance.

They're slightly nuttier and firmer than a regular chickpea but once cooked are prefect for blending into one of the tastiest, most luxurious hummus dishes ever. I find it has more flavour and looks great too.

Black Hummus

What are Kala Chana?

Kala chana is the Indian name for black chickpea, they go by various names such as; Bengal gram, Desi chickpeas, Chanay, Kadle kalu, Chola, Kadala, Konda kadalai, Chholey and حمّص أسود (ḥummuṣ aswad) in Arabic.

Why it works?

Looks and tastes great - apart from its striking appearance (i'm always up for a little drama) it tastes nuttier and has more flavour than regular hummus. And, I don't really need to sing the praises and benefits of hummus do I?

A bowl of black hummus made with black chickpeas

Stuff You'll Need

Given this dish is a black hummus, they're not available in canned form that I know of, so buying dried and pre-soaking is required. Other than that, all the other ingredients are readily available.

  • Black Chickpeas - hunt them out at any Indian or Middle Eastern Deli or buy online.
  • Onion, Celery & Bay Leaf - We're cooking the chickpeas ourselves, so a little flavour injection into the water makes all the difference, trust me.
  • Tahini paste - it's not hummus without the appearance of the silky, nutty heavenly taste of sesame paste.
  • Ground cumin - I like a small injection of fragrant earthiness.
  • Extra Virgin Olive Oil - Brings out the glossy, rich creaminess and adds flavour too.
  • Lemon Juice - Adds a little zingy freshness to proceedings.
  • Salt & pepper - always for a little extra seasoning.

Step by Step

Making this particular hummus does involve cooking your own chickpeas which for regular hummus you can get out of doing as they're readily available in cans, which in turn is fine for hummus. That said, home cooked chickpeas are infinitely superior as you have a chance to add flavour with the cooking liquid. If you just want to make regular hummus you can follow the same steps using regular dried chickpeas or use drained canned chickpeas and jump straight to step 3.

  1. Step 1 / Soaking - Soak the chickpeas in plenty of cold water overnight. I don't always soak beans but for a smooth and creamy hummus, soaking the chickpeas is recommended.
  2. Step 2 / Cook - Drain and place in a large pan with 2 litres of water. Add onion halves, celery, and bay leaf, then bring to a boil. Simmer gently for 3-4 hours until chickpeas are cooked, or cook in a pressure cooker/instant pot for 45 minutes to 1 hour.
  3. Step 3 / Drain - Drain and cool chickpeas, keeping 1 cup of cooking liquid. Discard bay leaf and vegetables. Reserve 1/4 cup of cooked chickpeas for garnish.
  4. Step 4 / Blend - Blend the chickpeas with tahini, lemon juice, olive oil, cumin, salt, pepper, and a little cooking liquid. Adjust seasoning with a little salt & pepper to your liking.
  5. Step 5 / Serve - Arrange hummus in a serving bowl, create a well in the centre, and scatter whole chickpeas. Drizzle with extra virgin olive oil and sprinkle with fresh chopped parsley.

Serving & Storage Suggestions

  • Fridge - Hummus will stay fresh in the fridge for up to a week (or longer) if stored in an airtight container. I'm not a fan of freezing hummus, but it is possible.
  • Freezer - I find that it becomes a little watery and loses a lot of its magic. So, for that reason I don't recommend.
  • Serve - Hummus is a natural friend to many other Middle Eastern and Mediterranean small plates (Mezze). It's an ubiquitous dish that's on pretty much always on the table and enjoyed with breads or vegetables as a dip or spread. For that reason, pair with anything and everything in the same region of cuisine. That said, you might also want to serve it on its own as a snack or communal appetiser (for one) in front of the TV! There are plenty of small plate recipe suggestions below for you to enjoy, all of which play nicely with this black hummus recipe.

Ready to get cooking?

For a little twist to your regular hummus, this delicious black hummus delivers a wonderful look and flavour. As with any hummus it's a versatile dish to serve and pairs with so many other flavours. It's especially great alongside grilled meats or fish or simple scooped up with fresh flatbreads. Be sure to try this delicious recipe next time you're planning a Middle Eastern feast. Hope you enjoy!

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Black Hummus

Black Hummus

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5 from 1 vote
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Recipe by Lee
Course Main Course, Side Dish, Snack
Cuisine Lebanese
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings (adjustable) 6
Calories (per serving) | 271



  • 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.


Calories: 271kcal (14%) | Carbohydrates: 25g (8%) | Protein: 8g (16%) | Fat: 17g (26%) | Saturated Fat: 2g (13%) | Sodium: 400mg (17%) | Potassium: 372mg (11%) | Fiber: 7g (29%) | Sugar: 5g (6%) | Vitamin A: 22IU | Vitamin C: 12mg (15%) | Calcium: 54mg (5%) | Iron: 3mg (17%)
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