Black Chickpea and Herb Hummus
Hummus made special by fresh herbs and the intense flavor of black chickpeas.
I have only recently discovered the existence of black chickpeas! Bear with me!
A few days back I walked into my local fruit and veggie store and in the bean and legume area I saw them! At the beginning I wasn’t totally sure what they were so I asked for help to the shop assistant.
Of course I had to try them! So I bought some and decided to use them into one of my favorite recipe: hummus!
To make it special I added a mix of fresh herbs, which enriched its flavor making this hummus not the ordinary kind 🙂
- 2 cups of boiled black chickpeas
- juice of half lemon
- 1 tbsp black sesame tahini sauce
- 1/4 tsp chili powder
- 2-3 tbsp extra virgin olive oil
- 1/4 cup or more of water
- a mix of fresh herbs (thyme, mint, rosemary)
Soak the black chickpeas overnight then boil them into salted water for 3 to 4 hours or until cooked. These will take a bit longer than standard chickpeas to soften up. To shorten cooking time, you can use a pressure cooker too
Place all the ingredients (minus the EVO) into a blender or food processor and pulse until creamy adding the oil and water as you go.
Transfer the hummus into a serving plate, drizzle with more extra virgin olive oil, some white sesame seeds and thyme
If you love hummus like I do, check out all my other recipes here .