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.
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This recipe was inspired by: Easy Hummus (Better Than Store-Bought) (inspiredtaste.net)
Black Garlic Hummus
For the Tahini
- 3 cups hulled sesame seeds toasted
- 6 tbsp olive oil you might need a little more to get the right consistence
For the Black Garlic Hummus
- 3 cups freshly cooked chickpeas 2 – 15oz cans of chickpeas
- 1/2 cup tahini
- 1/4 cup high quality extra-virgin olive oil
- 1/2 cup fresh lemon juice
- 2 each "solo" bulbs black garlic rough chopped or sub with 8 cloves of black garlic
- 1 teaspoon ground cumin
- 5 tablespoons chicken stock or water more or less depending on the desired consistence
- Salt to taste
- Black Garlic Powder garnish
For the Tahini
- Begin by toasting your hulled sesame seeds in a skillet on a medium flame, stirring often
- once toasted, transfer the sesame seeds to a food processor and chop till they turn into a "flour"
- continue chopping and slowly drizzle in your olive oil till you reach a smooth, thick, but pourable paste. If you dip your spoon into the tahini it will seem thick but will pour off the spoon. Salt to taste.
For the hummus
- Begin by preparing your chick peas. If you are using canned chick peas be sure to rinse them off prior to using. If you are using dried chick peas, soak them in cool water over night. The next day place the rehydrated chick peas in a pot with enough chicken stock to cover by at least 1-2 inches. Bring to a soft boil, cover, and cook till the chick peas are soft and can easily be pressed between your fingers. Add more chicken stock as necessary.
- Another way to cook the chick peas is to use a pressure cooker. Follow the same instructions as above but just add the beans to the pressure cooker. As soon as the pressure cooker get to pressure set a 9 minute timer. After 9 minutes you beans should be cooked through.
- Once your beans are ready, begin by taking the tahini and the lemon juice that the recipe calls for and add them to your blender. Blend for 60 seconds. This will "cream your tahini"
- Next add the olive oil, the chopped black garlic, and the cumin to the whipped tahini paste and blend for another 60-90 seconds.
- Add the cooked chick peas and continue to blend another 60 seconds. Your mixture will seem thick.
- Now, begin to slowly add the chicken stock (or water) to your mixture as you continue to blend. As you add the liquid your hummus will start to soften up and become incredibly creamy. As soon as you reach your desired consistency you can stop.
- Salt to taste. Plate up with a drizzle of olive oil and some black garlic powder.
- Refrigerate for up to a week
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