Black Hummus

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.

The perfect friend for dinner

I'd been planning a Middle Eastern spread for the weekend and imagined they'd make 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 Lamb Kofta Kebabs with Caul Fat I'd grilled to perfection.

The hummus was also right at home alongside a tomato & cucumber salad and creamy garlicky yoghurt sauce. What a tasty combination of flavours!

How to make my Black Hummus

Black Hummus

RatingYields6 Servings

Ingredients

1 cup dried black chickpeas (soaked overnight)
1 medium onion (cut in half)
1 celery stick
1 bay leaf
2 tbsp Tahini paste
1 small lemon (juice of)
cup extra virgin olive oil
1 tsp ground cumin
1 tsp salt
Freshly ground black pepper

Directions

1

Soak the chickpeas in cold water overnight.

2

Drain the soaking liquid and then place the chickpeas in a large pan with 2 litres of water.

3

Add the 2 onion halves, celery and bay leaf and bring to a boil. Reduce the heat to low and simmer gently for 3-4 hours, until the chickpeas are cooked. You can also cook them in a pressure cooker/instant pot for 45mins-1 hour until cooked.

4

Drain and cool the chickpeas retaining a cup of the cooking liquid. Discard the bay leaf and vegetables.

5

Retain 1/4 cup of cooked chickpeas for garnish, then In a food processor, or with a stick blender - blend together the chickpeas along with the tahini, lemon juice, olive oil, cumin, salt and pepper. Add little of the cooking liquid to loosen the mix slightly. Adjust seasoning if you need.

6

Arrange the hummus in a serving bowl, then make a well in the centre and scatter in the whole chickpeas. Drizzle generously with extra virgin olive oil and scatter over some fresh chopped parsley if you like.

7

Serve alongside other Middle Eastern dishes as part of a larger feast. It works especially well with my delicious Lamb Kofta Kebabs.

Ingredients

 1 cup dried black chickpeas (soaked overnight)
 1 medium onion (cut in half)
 1 celery stick
 1 bay leaf
 2 tbsp Tahini paste
 1 small lemon (juice of)
  cup extra virgin olive oil
 1 tsp ground cumin
 1 tsp salt
 Freshly ground black pepper

Directions

1

Soak the chickpeas in cold water overnight.

2

Drain the soaking liquid and then place the chickpeas in a large pan with 2 litres of water.

3

Add the 2 onion halves, celery and bay leaf and bring to a boil. Reduce the heat to low and simmer gently for 3-4 hours, until the chickpeas are cooked. You can also cook them in a pressure cooker/instant pot for 45mins-1 hour until cooked.

4

Drain and cool the chickpeas retaining a cup of the cooking liquid. Discard the bay leaf and vegetables.

5

Retain 1/4 cup of cooked chickpeas for garnish, then In a food processor, or with a stick blender - blend together the chickpeas along with the tahini, lemon juice, olive oil, cumin, salt and pepper. Add little of the cooking liquid to loosen the mix slightly. Adjust seasoning if you need.

6

Arrange the hummus in a serving bowl, then make a well in the centre and scatter in the whole chickpeas. Drizzle generously with extra virgin olive oil and scatter over some fresh chopped parsley if you like.

7

Serve alongside other Middle Eastern dishes as part of a larger feast. It works especially well with my delicious Lamb Kofta Kebabs.

Black Hummus

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Black Hummus

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