Hummus two ways

Hummus is more versatile and easier to make than many of us know. It's so easy to find in the grocery store now, that many of us simply pick up a container of it. Like so many convenience foods, you really can taste the difference when you make it at home. Here is a recipe for homemade hummus which combines standard elements with the new Black Garlic Paste I picked up at the fancy food shows.

Black Garlic Hummus

  • 2 fresh garlic cloves, mashed with salt
  • 1 15-oz can of garbanzo beans (chickpeas), drained and rinsed
  • 1/3 cup of tahini (roasted, not raw)
  • juice of two small lemons
  • 2 - 4 TSP of black garlic paste (optional)
  • Olive oil drizzled in to thin
  • Garnish with chopped parsley drizzled olive oil, sprinkle with sumac, cumin, za'atar.

Place drained and rinsed garbanzo beans in the bowl of a food processor. Add tahini, and alternate lemon juice (fresh squeezed) and olive oil to balance each other out. I add bit by bit, tasting as I go. You may thin with water if you like but I like mine thick.

For the batch in this picture, Hummus Two Ways: hummus two ways








I added all the ingredients but the black garlic, scooped out half, then added about 2 tsps of black garlic paste to the hummus remaining in the food processor. I wanted to have them side by side to compare color and taste.

Notes and Tips:

  • Sumac is a Middle Eastern spice that is deep red, with a lemony flavor. It's a lovely note to add here or to chopped salad, to fish, anywhere you'd like a lemon accent.
  • Za'atar is a blend of spices that often contains sesame seeds and salt along with cumin, oregano, coriander, marjoram, mint, fennel, sage...I use Ana Sortun's version which you can find at the Siena Farms booth at Copley Place Farmer's Market.
  • Another great use for Za'atar is to make crackers, or pita toasts into something special. Try brushing either pita or crackers with orange or lemon olive oil (Like Pasolivo's beautiful award-winning oils) then running them under a broiler for a quick minute or two. It's so simple and delicious and tough to stop munching.
  • Tahini is ground sesame seeds. I prefer the roasted version, it has much better flavor. Like peanut butter it will separate in the fridge. This is one of the very best uses for your immersion blender. I once scoffed at this silly appliance but am a convert. I can use it to smooth out sauces right in the pan. But it's real triumph is remixing Tahini. I tell you - miraculous!
  • Cumin you can add to the main recipe and skip the sumac or za'atar if you like. I wanted to garnish with a bit of each and a drizzle of oil so I kept it back.

Black Garlic:

Click on the photo to go to the Black Garlic site.

cloves paste juiceYou can see the whole fermented heads, the cloves and paste and in the back, a juice pack. This booth was mobbed and just before I took this shot, there was a roving camera crew from NBC there. Black Garlic is definitely an ingredient that people are eager to know more about.

In the hummus above, I found the black garlic paste gave the hummus a deeper, richer flavor. Definitely some umami going on there. The Black Garlic Hummus with carrot sticks is a really satisfying, healthy snack.