This is an incredible hummus made from black chickpeas, commonly known as “kala chana” in India. These black chickpeas are more flavorful and definitely have a kick to them. The texture is a little thicker than regular hummus, resembling a spread or a tapenade. Adding some marinated sliced olives complements the smoky hummus perfectly.
This dish went from ‘thought to table’ (pretty good, huh?) in less than 24 hours. It started with my friend Angela telling me about this Indian dish made from black chickpeas that she once had, a long long time ago. She was in love, and until this day, she is still dreaming of a hummus that is made out of this precious legume. Hours later, we continued to envision the flavor this hummus will produce. A few more hours passed, and I finally decided to locate those chickpeas along with some other ingredients. I went home, soaked them overnight, boiled them for an hour and a half, and voilà, black hummus was created! I even got a thumbs up from Angela, the original black hummus imagineer.
- 2 cups of dried black chickpeas (can be found in most health stores like Whole Foods)
- 1 cup tahini paste
- 3 tbsp of fresh lemon juice
- 2 cloves of garlic
- 1 1/2 tsp of sea salt
- 1/2 cup of marinated pitted green and black olive mix, sliced
- 4 tbsp of EVOO, and more for drizzling
- Soak chickpeas in room temperature water overnight. Drain chickpeas.
- Bring chickpeas and a large pot of water to a boil, then simmer on low heat for 1.5 hours. Taste one to test for softness. If it is soft enough to mush the chickpea, then it is ready. Set 6 tablespoons of chickpea water aside for later, and put chickpeas in a bowl.
- In a large food processor, process the chickpeas for 1 minute.
- Add tahini, lemon juice, salt and garlic. Process and leave on to blend. Drizzle in chickpea water, one tablespoon at a time, until you put in 6 tablespoons of juice. Now drizzle in 4 tablespoons of EVOO. The hummus should be pretty smooth at this point. Taste and adjust seasoning or add more olive oil, if needed.
- Drizzle a little EVOO on the hummus, then top hummus with sliced olives. Serve with toasted pita, raw vegetables, or a grilled chicken salad.
Copyright 2013 Bacon and Souffle. All Rights Reserved.