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 Lamb Kofta Kebabs with Caul Fat 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
Course:Main Course, Side Dish, Snack
Cuisine:Lebanese
Keyword:Chickpeas, Vegan, Vegetarian
Servings: 6
Calories: 271kcal

Ingredients

Instructions

  • Soak the chickpeas in cold water overnight.
  • Drain the soaking liquid and then place the chickpeas in a large pan with 2 litres of water.
  • 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.
  • Drain and cool the chickpeas retaining a cup of the cooking liquid. Discard the bay leaf and vegetables.
  • 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.
  • 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.
  • Serve alongside other Middle Eastern dishes as part of a larger feast. It works especially well with my delicious Lamb Kofta Kebabs.

Nutrition (per serving)

Calories: 271kcalCarbohydrates: 25gProtein: 8gFat: 17gSaturated Fat: 2gSodium: 400mgPotassium: 372mgFiber: 7gSugar: 5gVitamin A: 22IUVitamin C: 12mgCalcium: 54mgIron: 3mg
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