Black Hummus

I created this Black Hummus, a visual delight from some black chickpeas I happened upon out shopping recently. A little smaller than regular chickpeas, I was intrigued! After a little research, I discovered they're essentially the same as Channa Dal that I use in Indian dishes all the time - just the whole version. They still had me intrigued, so I decided to make one of my favourite things to eat of all time. Hummus!!

Fresh Hummus - the perfect friend for dinner

I'd been planning a Middle Eastern spread for the weekend and imagined these black chickpeas would make for a good looking hummus. As it happens they taste the same as regular chickpeas but I think the visual appeal of them is undeniable and much sexier than the beige of a straightforward hummus.

The black hummus is nutty, creamy and very addictive! We started the evening off dipping with flatbreads alongside a splendid Turkish Carrot Salad and moved on to accompany the marvellous Cypriot Sheftalia I'd grilled to perfection.

Serving suggestions and other dishes to serve with hummus

Hummus works as a side dish to other Mediterranean/Middle Eastern dishes. It's right at home alongside a Turkish chopped salad, a Moroccan Carrot Salad, a wonderful Beetroot & Feta Salad with fresh herb Herb Dressing or a creamy garlicky yoghurt sauce. What a tasty combination of flavours that makes for. Don't just relegate hummus to a dip for chips... it has so much more to offer!

How to make my Black Hummus

Black Hummus

Black Hummus

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Servings (adjustable) 6
Calories (per serving) | 271


  • 1 cup dried black chickpeas (soaked overnight)
  • 1 medium onion (cut in half)
  • 1 celery stick