Black Hummus
Please meet hummus’ richer, nuttier, and more intensely flavored cousin, aka black tahini hummus.
Servings: 8
Ingredients
- 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
Instructions
- 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.
Notes
- 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.