If you thought hummus was earthy before, wait until you’ve had this hummus. Infused with the flavors of black garlic confit – both the cloves and oil. The flavor is heavenly.
Black Garlic
Black garlic is garlic that has undergone an aging process and results in dark, earthy and umami flavored cloves. I started by making a black garlic confit. I simmered several cloves of garlic in about ½ cup of olive oil on low heat for about 15 minutes. Once cooled, I transferred to a jar and stored in the fridge overnight. The result is soft garlic that can be spread onto toasts or ground into a paste and an earthy-flavored olive oil perfect for drizzling on literally everything.
Chickpeas / Garbanzo Beans
I started with dry chickpeas and soaked them overnight. Boiled them in water with salt, a few cloves of regular garlic, and a bay leaf for about 45 minutes until tender. This method is great because you can reserve the cooking liquid to use in the hummus instead of water.
More Hummus
I feel like you can never go wrong with traditional hummus with authentic flavors. I always hold on to those. Every once in a while, I’ll upgrade my hummus like this one. Other than black garlic, I’d recommend roasted garlic, miso (or both? – yes). Red pepper hummus is another variation that I love.
Black Garlic Hummus
If you though hummus was earthy before, then you haven’t had this hummus. Infused with the flavors of black garlic confit – both the cloves and oil. The flavor is heavenly.
Ingredients
- ¼ cup pine nuts
- 2 cups cooked or canned chickpeas (drained)
- ½ cup tahini
- ¼ cup black garlic oil, plus extra for serving
- 2 cloves black garlic
- Juice from half a lemon
- ½ teaspoon ground cumin
- Salt & pepper, to taste
- ¾ cup water, reserved (or reserved cooking liquid from the beans)
- Parsley, chopped
- Flaky salt, for serving
- Black sesame seeds, for serving
Instructions
- In a small skillet, toast pine nuts on medium heat for 2-3 minutes. Blend in a food processor or blender (for smoother hummus) until the pine nuts are ground into a crumbs.
- Add chickpeas, tahini, black garlic oil, black garlic, lemon juice, cumin, salt and pepper and blend until smooth. If the mixture is too thick, stream in water or reserved cooking liquid a few tablespoons at a time until the hummus reaches the consistency you prefer.
- Transfer mixture to a serving boil. Drizzle with black garlic oil and top with
flaky salt, chopped parsley, and sesame seeds for garnish.
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