Black Hummus
Please meet hummus’ richer, nuttier, and more intensely flavored cousin, aka black tahini hummus.
Course: Appetizer
Cuisine: Californian, Middle Eastern
Servings: 8
Author: Daniela Gerson
- 1 can chickpeas drained
- 2/3 cups black tahini
- Zest and Juice of 2 Lemons or 3 ~ you want about 1/3 cup of lemon juice
- 2 garlic cloves chopped
- 1/3 cup olive oil
- 1.5 teaspoons of honey
- 1 teaspoon cumin or more to taste
- 1 teaspoon of kosher salt
- 1 handful of chopped parsley or other herbs za’atar, sumac, pomegranate arils, nuts or seeds as topping + a swirl of EVOO
Combine the chickpeas, tahini, lemon juice, lemon zest, garlic, honey, cumin, and salt in the high-powered blender.
With the motor running, slowly drizzle in the olive oil and blend until smooth.
Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin or salt as needed. I like mine extra garlicky and lemony!
Serve in a bowl and sprinkle with desired toppings and a swirl of extra virgin olive oil, alongside pita chips or crudites for dipping.
- If you have a blender, now is the time to use it! If you don’t, a food processor or whole lot of elbow grease works too.
- Using dried chickpeas creates a better flavor than canned but takes much more time.
- Hummus will thicken in the fridge. Dilute with 1 tablespoon of cold water at a time until you get your perfect consistency again.
- Leftover hummus will keep in the fridge a week.
- Get playful with toppings options.
Did you make this recipe? Please share and tag @DanielaGerson! I'd love to see how you're making roasted strawberry waves in the kitchen!