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
- 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.
- 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.
- Add chickpeas to the blender. Blend until very smooth, scraping down the sides several times.
- 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.