Hummus never gets old! And this version, while really should be saved for Halloween, comes in handy during the Great Lent (vegan) fasting period. My friend and fellow Portland expat @CamilleBeGreen made black sesame tahini and gifted me a jar of it. This was something very special - never had I seen black tahini available for purchase nor had I ever dreamed of it.
I had to make hummus with some of it and didn't want the color to fade with standard chickpeas. While I could have used black beans to make this hummus, I wanted to stay classical and use black chickpeas. The best I could find without ordering online were these green looking "black chickpeas" from Whole Foods bulk. I was hoping the'd somehow become black during the cooking process - but brunette it was!
The black chickpeas have thicker skins, creating more of a grittier hummus, which is no biggie for me (still have not tried the hand-shucked etherally smooth version yet). One side note for the future, if you truly want black on black on black hummus, add squid ink!
Black on Black Hummus
- 3 tablespoons black sesame tahini (DIY here, and BTW beet hummus!!!)
- 2 cups chickpeas (reserve some bean liquor and chickpeas for decor)
- 1 clove garlic, minced
- 3 tablespoons extra virgin olive oil
- juice from half a lemon
- 1 teaspoon salt
In a food processor, blend everything but the chickpeas together until smooth. Add the chickpeas and continue to pulse until smooth, add more olive oil or bean liquor to get to desired consistency. Serve in a bowl, sprinkles some extra chickpeas and drizzle with extra virgin olive oil.