Black Garlic Hummus

Black Garlic Hummus

Black Garlic Hummus

About 2½ cups

Two 15oz cans chickpeas, drained and rinsed 

¼ teaspoon baking soda

½ cup tahini

8 B-Garlic Black Garlic cloves, peeled, divided

3 tablespoons fresh lemon juice

1 teaspoon fine sea salt

Maesri Fried Shallots, for garnish

Extra-virgin olive oil, for garnish

Chopped fresh parsley, for garnish

4 pitas, cut into wedges



  1. Reserve ½ cup chickpeas and set aside. In a medium saucepan combine remaining chickpeas, baking soda, and water to cover. Place over high heat, bring to a boil, then reduce heat to simmer gently for 15 minutes. Drain and rinse well.
  2. In a blender combine tahini, 6 black garlic cloves, lemon juice, and salt. Blend, adding a little cool water as needed, until the tahini mixture is smooth and creamy.
  3. Add chickpeas to the blender. Blend until very smooth, scraping down the sides several times.
  4. To serve, scrape hummus into a serving bowl. Thinly slice the remaining 2 black garlic cloves. Top hummus with reserved chickpeas, fried shallots, sliced black garlic, olive oil, and parsley. Serve with pita wedges.