Double Black Hummus
Each week, I make several batches of this silky homemade hummus to enjoy with carrot sticks at lunchtime or as an afternoon snack. Note: Use organic ingredients whenever possible.
- 1 14-ounce can chickpeas, drained, rinsed and peeled*
- 3 cloves black garlic
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons tahini (I use Seed + Mill Organic tahini)
- 2 tablespoons black tahini (I use Kevala Organic Black tahini)
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons water
- Sea salt to taste
- Garnish: Black sesame seeds
- Place the chickpeas, black garlic, extra-virgin olive oil, both types of tahini and lemon juice into the bowl of a large food processor. Blend until completely smooth, stopping the machine periodically to scrape down the sides of the bowl. This should take several minutes to get the mixture to a silky texture. While the processor is running, drizzle the water into bowl to incorporate. Taste the mixture, adding sea salt as needed. Blend once more to distribute the salt. Remove the hummus from the food processor to a covered container and chill for at least 1 hour before serving.
- To serve, scoop the hummus into a small serving bowl and sprinkle black sesame seeds on top. Enjoy the hummus with vegetables, flatbreads or crackers or as an umami-rich dressing for a salad (thin with extra-virgin olive oil for a one-to-one ratio).
- * Peeling the chickpeas is a chore, but it creates the smoothest and silkiest hummus possible. The chickpea skins can be tough for some people to digest, so removing them makes this hummus much easier on the digestive tract, too.
- Hummus keeps well in a covered container in the refrigerator for 3 to 4 days
- If black tahini isn’t available, substitute regular tahini in its place