Hummus is one of those dishes that I can sit down with to enjoy as a quick snack, and before you know it I’ve polished off an entire container. You name the flavor I’ve either had it or made it but one flavor reigns supreme in my book, Black Garlic.
Black Garlic is a very special ingredient that brings a flavor profile to your dish that is very hard to describe. Sweet, umami, savory, soy sauce, chocolate, molasses (just to name a few). Pair that with the buttery flavor of the chick peas and the nutty element of tahini and you’ve got a flavor bomb in the making. With black garlic a little goes a long way so use sparingly.
The tahini is the base for any hummus. It’s a paste that’s made up of sesame seeds and olive oil. Home made tahini is very easy to make in your food processor, stores extremely well, and best of all (IMHO) it tastes even better than store bought tahini. The process is very simple. Pan toast your sesame seeds (be careful not to burn them). Add the toasted sesame seeds to a food processor and chop till it becomes a powder. Then slowly drizzle in some olive oil as you continue to chop till your tahini forms a thick but pourable paste. Salt to taste and voila, you’ve got tahini. Keep in an air tight container in the fridge till you are ready to use.
The Chick Peas
Chick peas (garbanzos) are the heart of a hummus. They are creamy, buttery, and slightly nutty. You can use canned chick peas for this recipe (just rinse them off first) but I personally like to use dried chick peas and cook them in chicken stock to bring a little extra infused flavor. There is some discussion as to whether you should peel your chick peas first. Peeling your chick peas will produce a creamier hummus, but in this recipe I’ll show you how to get the creamiest hummus without having to peel your chick peas (the secret is a blender).
If you plan on using dried chick peas for this recipe you will need to plan ahead as there are a few extra steps. The night before you plan on making your hummus take your dried chick peas, rinse them off and place them in a pot. Add cool water (about 2-4 inches above the bean line) and cover. Your beans will soak up that water through the night and start to rehydrate. The following day, strain out the beans and place them in a pot on your stove. Add enough chicken stock to cover your beans by at least 2 inches, bring to a soft boil, cover and simmer till your chick peas are soft. Once your chick peas are finished cooking you can strain them out and reserve the cooking liquid to add back into your hummus recipe.
Here are a few things you might find helpful when making this recipe
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