AuthorAilNoir-GarlicNoirCategoryAppetizers, Gluten Free, VegetarianDifficultyBeginner
1 can of 540ml (19oz) chickpeas drained and rinsed
45ml (3 tbsps) tahini
45ml (3 tbsps) about 4 Black Garlic cloves chopped
45ml (3tbsps) olive oil
30ml (2 tbsps) about ½ lime or lemon juiced
90ml (6 tbsps) warm water
1.25ml (¼ tsp) ground cumin
3.75ml (¾ tsp) kosher salt
Pepper to taste
Mint and Parsley chopped
1
In a food processor add the chickpeas, tahini, half of the chopped Black Garlic, lemon or lime juice, cumin, olive oil, salt, pepper and water. Blend until the hummus is pureed. Add water if needed.
Scoop into a serving bowl, drizzle some olive oil, garnish with the remaining chopped Black Garlic and fresh herbs.
Yields 500ml or 2 cups
Ingredients
1 can of 540ml (19oz) chickpeas drained and rinsed
45ml (3 tbsps) tahini
45ml (3 tbsps) about 4 Black Garlic cloves chopped
45ml (3tbsps) olive oil
30ml (2 tbsps) about ½ lime or lemon juiced
90ml (6 tbsps) warm water
1.25ml (¼ tsp) ground cumin
3.75ml (¾ tsp) kosher salt
Pepper to taste
Mint and Parsley chopped
Directions
1
In a food processor add the chickpeas, tahini, half of the chopped Black Garlic, lemon or lime juice, cumin, olive oil, salt, pepper and water. Blend until the hummus is pureed. Add water if needed.
Scoop into a serving bowl, drizzle some olive oil, garnish with the remaining chopped Black Garlic and fresh herbs.
Yields 500ml or 2 cups