Black Hummus

by Barry Lewis


For the tahini

100g black sesame seeds

1.5tbsp vegetable oil

For the black hummus

400g tin of chickpeas, drained and washed, skin removed if you wish!

3 cloves black garlic

1 clove garlic

1.5tbsp lemon juice (plus more to taste)

1tbsp water, plus more as needed

2tbsp extra virgin olive oil, plus more as needed

Pinch of salt, to taste

Pita bread to dunk

I recently found out about black garlic and decided to play around with it before attempting to make my own from scratch! I’ve made some black recipes before, such as black lemonade or black bread, but this was more with activated charcoal and was not really tweaking the flavour, where as with black hummus (or humous, houmous etc!) there’s an incredible change in the flavour profile, an almost sweet like woody taste. This is how I made it, based on a Tasty recipe.

Attempting to make Black Hummus

First up (unless you want to use store bought tahini which may impact the colour!) make the black tahini. Warm a frying pan with no oil, and fry the sesame seeds for a few minutes, moving constantly over a medium low heat, until fragrant, lightly charred. Remove to cool in a bowl.  In a food processor add in the sesame seeds that with the vegetable oil, keep whizzing until smooth, you may want to add a little more oil if needed but only add it as you go. Keep blending away, and pushing down if necessary to get it as smooth as you can.

For the hummus add into a food processor the chickpeas, the tahini (perhaps half at first, then add to get the texture you want later), both garlics, the water, olive oil and lemon juice. It will likely be quite thick at first, so add more water, lemon as needed to get it whizzing nicely but still have that right texture. Season with salt and tweak with more tahini / lemon juice to taste! Dunk in pitta bread or store in an airtight container for a week, keep it in the fridge though! You’ve gotta try this, it’s a really interesting taste!

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