This unique hummus is made with black chickpeas for an interesting variation to the classic hummus. The addition of sundried tomatoes and black garlic add decadent flavours making it perfect for entertaining when you want to wow your guests with a delicious plant-based dip (that’s also very quick and easy to make!).
I make my favourite classic hummus for my family every week. If you ever come to my house, you will ALWAYS find a big bowl of hummus in the fridge. We all love it and it’s just brilliant for keeping in your kitchen as a quick nutritious snack or for spreading in sandwiches with some grated carrot or for putting out in a bowl with some crisps when you have unexpected guests popping over.
Although I will never tire of that regular hummus recipe, sometimes it’s just nice to mix things up a bit and make something different. I created this black chickpea hummus because I had some black chickpeas and wanted to experiment. Black chickpeas have more iron and a slightly different nutritional profile to regular chickpeas so it’s good to use them now and again for a change!
After making my classic hummus recipe just swapping in the black chickpeas (which works just fine by the way!), I decided to add some additional flavours to make something a bit different and special for entertaining. Going with the black theme, I decided to add some black garlic paste which I absolutely adore! It was good but needed a bit of a kick. Enter sun-dried tomatoes… they provide the perfect amount of tang to contrast with the sweet mellow black garlic flavour. Drizzled with a little truffle oil, it was the ultimate decadent dip made in a matter of minutes!
Why You Will Love This Black Hummus Recipe
- It makes a nice change from regular classic hummus when you fancy something a bit different or want to up your game a bit for guests!
- It’s just as easy to make as normal hummus because the additional flavours come straight from a jar so it is still just a bit of whizzing in the food processor – you can make it in 5 minutes flat!
- Nutritious and delicious – a perfect combo!
What Are Black Chickpeas?
Black chickpeas are basically just a different type of chickpea. Often used in India, they are also called desi chickpeas, chole or kala chana and are used frequently for making curries or chana dahl. They are smaller than regular yellow chickpeas (garbanzo beans) and they are a dark brown colour with a slightly firmer texture. The flavour is very similar to regular chickpeas although slightly nuttier.
What Is Black Garlic?
Black garlic is garlic that has been kept in a controlled environment at a certain temperature (60-90°C / 140-190°F) and humidity (80-90%) for several weeks. This aging process causes a Maillard reaction (like caramelisation) which causes the garlic cloves to turn black and sticky textured and changes the flavour from sharp and strongly garlicky to mellow and slightly sweet flavoured. This is because the enzymes that give garlic its pungent flavour break down during the controlled aging process and leaves the black garlic with a much milder garlic flavour.
You can make black garlic yourself but it needs to be done in a very controlled way and will stink your house out! So I find it easier to buy it either as a black garlic whole bulb or in a paste form which is literally just blended black garlic cloves.
Black chickpeas are nutrient dense foods. They are high in protein, fibre and complex carbohydrates (meaning that the sugars break down more slowly for long lasting energy release). Black chickpeas are also rich in iron and a host of other vitamins and minerals so they are really a great ingredient to incorporate into a healthy diet. You can read more about black chickpea nutrition in this Netmeds article.
Black garlic also has a host of nutritional benefits. The many health benefits of garlic are multiplied in the slow aging process for black garlic. The compound, allicin, that is responsible for the pungent flavour of raw garlic is broken down during the aging process and converts into additional antioxidants, particularly certain flavonoids and other compounds that can have beneficial effects on the body. You can find out more about the health benefits of black garlic in this Healthline article.
- Black Chickpeas – you can cook some dried black chickpeas (boiling or in a pressure cooker/instant pot) or use tinned black chickpeas. If you don’t have black chickpeas, you can of course use regular chickpeas instead. The taste is not very different but the hummus will have a lighter colour.
- Tahini – tahini is one of the traditional hummus ingredients and it is just as important in this recipe to add the slight bitterness and creaminess to the hummus. Tahini is basically a sesame seed paste made from ground sesame seeds. Try to use the best quality you can find as this is a key ingredient for hummus and can affect the taste considerably. Normal tahini made from white sesame seeds is fine but if you want extra drama, you can use black tahini, which will make your hummus a really dark black colour. (Note, I used regular white tahini for the hummus in the photos).
- Garlic – since black garlic does not have a strong garlic flavour, this hummus benefits from one small garlic clove to add richness and a background garlic flavour. You can omit it if you don’t like the taste though.
- Black Garlic Paste – I use black garlic paste because it keeps well in the fridge and I tend to bring back jars of black garlic paste from the UK when I travel there. You could use black garlic cloves instead if that’s what you have to hand. I would say about 5 black garlic cloves will be equivalent to 1 tablespoon black garlic paste.
- Sundried Tomatoes – use either sun-dried tomatoes or you could use sun-blush tomatoes for a slightly fresher tomatoey flavour.
- Extra Virgin Olive Oil – If you use sun-dried tomatoes in good quality extra-virgin olive oil, then you can use that oil for adding to the hummus. If your sun-dried tomatoes are in some other type of oil or a blend, then just use a separate good quality extra virgin olive oil instead.
- Lemon Juice – it is important to use fresh lemon juice in this recipe. I find the juice of one lemon is about the right amount. The amount I use in the recipe is just enough to add acidity to balance out the sweetness of the black garlic and sundried tomatoes, without making the hummus taste lemony. For this reason, you could use lime juice instead if that's all you have.
- Salt – a note about the salt in this hummus – salt is extremely important to give hummus a nice flavour. I have noticed, however, that some salts give a saltier taste than others! So, my advice is to start with ½ teaspoon salt and then taste. If it tastes a little bland and like the flavours need to pop a bit more, then add a little more salt. I use a Himalayan pink salt that does not taste very salty so I find I need about 1 teaspoon of salt in this recipe. However, when I was at my in-laws in the UK last summer, I used 1 teaspoon of their salt and it was crazy salty and ruined the hummus! So… tread carefully with the amount of salt and start small and keep tasting until it is just right!
Please see the printable recipe card at the bottom of this post for full list of ingredients and their quantities.
How To Make This Recipe
This black chickpea hummus is so easy to make. The only prep you have is to roughly chop 1 small garlic clove and a handful of sundried tomatoes and to drain the chickpeas in a colander. Then you just add all of the ingredients (except the oil) into the food processor, turn it on and whizz until it is well mixed. Then, with the food processor still going, slowly pour the oil in through the lid and continue to blend until it is smooth and creamy.
1. Put all ingredients (except the oil) into the food processor.
2. Add the ice cubes on top.
3. Blend a little then scrape down the sides and slowly pour in the oil while the motor is still running.
4. The finished black chickpea hummus.
Note, it takes a good 3-5 minutes to get it to the really creamy consistency so keep going. If you stop too early, you will have slightly lumpy hummus, which is fine, but the flavour will be slightly different because they are not blended together in the same way. So I recommend being patient and keeping going for the extra smooth version!
If you have a thermomix, you can of course make this recipe very easily in the TM and I have also provided separate instructions on the recipe card for the thermomix.
This is a summary only. Please see the printable recipe card at the bottom of this page for full instructions.
Tips For Making The Best Version Of This Recipe
- If you’ve read my recipe for the ultimate classic hummus, you will know why I use ice cubes in my hummus recipes. Ice cubes are the game changer for making really good, proper middle eastern hummus as they affect the way that the food processor chops all the ingredients together and also the consistency, adding water but without making it bland and liquidy, instead giving it a whipped texture. Honestly, don’t skip the ice cubes, please!
- You will need a good quality food processor for this recipe, otherwise you will not be able to get the really smooth consistency and that will affect the flavour.
- To peel chickpeas or not to peel? I know purists love to peel their chickpeas to make the perfect smooth hummus but I have never bothered with this because, well, who has time for that?! Anyway, the good news is that you really don't need to bother peeling the black chickpeas for this recipe - just chuck them all in the food processor and whizz away!
Hummus is a classic Middle Eastern dip often served alongside pita bread, crudités (veggie sticks) or even tortilla chips for dipping into it. This black chickpea hummus with black garlic and sun-dried tomatoes can be served in exactly the same way for entertaining or as a healthy snack. You could also serve it alongside felafels or spread on toast!
As I mentioned, I love to serve this hummus drizzled with some truffle oil for extra decadence but you could drizzle with a little olive oil instead if you prefer. The flavours are a marriage made in heaven! To make it look pretty, I garnish with some black sesame seeds (to go along with the black theme – but white sesame seeds would be just as good if that’s all you have available!) and perhaps some chopped parsley.
Roasted or air fried black chickpeas scattered on top will perfect the look, if you have the time or the inclination to make them.
How to make roasted or air fried chickpeas
Roasted chickpeas are very easy and so yummy! Just mix a few chickpeas in a bowl with a drizzle of oil and salt and pepper and perhaps some za’atar or thyme or whatever other flavours you'd like to add. Then air fry for 3-5 minutes at 200°C/400°F or roast in the oven for a little longer, perhaps 8 minutes, at the same temperature. You can keep them for up to a week in an airtight container – they make great snacks to nibble on when you’re feeling peckish!
- You can of course make a plain version of this recipe without the sundried tomatoes or black garlic.
- Or you could add some black olives with the sundried tomatoes for a saltier version (watch the amount of salt you add) or some fresh herbs for a herby version.
- Or leave out the sun-dried tomatoes and black garlic paste and stir in a tablespoon of Yemeni zhoug at the end!
You could also mix this hummus with a little water and some additional tahini to make a very quick pasta sauce!
This black chickpea hummus will keep for a week in an airtight container in the fridge. You can also freeze it for up to 3 months.
Yes, regular chickpeas are interchangeable with the black chickpeas. Although black chickpeas tend to be smaller and slightly drier than regular chickpeas, the consistency of the hummus is not really affected and the flavour is very similar.
Yes! They are a great source of plant-based protein and also high in iron and many other antioxidants. They are high in complex carbohydrates which are good for slow-releasing energy but obviously not ideal for those following a keto diet or generally watching their carb intake.
📖 Recipe 📖
Black Chickpea Hummus with Black Garlic & Sun-Dried Tomatoes
- 1 x 400g tin of black chickpeas, (240g drained)
- 150 g tahini
- 45 ml lemon juice, (1 lemon)
- 1 garlic clove, sliced
- 1 tablespoon black garlic paste, (or 5 black garlic cloves)
- 60 g sun-dried tomatoes, roughly chopped
- ½ - 1 teaspoon Himalayan pink salt, to taste
- ½ teaspoon ground cumin
- 5 ice cubes
- 4 tablespoon extra virgin olive oil, (or the oil from the sundried tomatoes)
- Put all the ingredients except the olive oil into the food processor. Start blending at a lower speed then slowly increase to full speed. Keep stopping and scraping down the sides and continue processing until well mixed.(Thermomix instructions: 1 minute / speed 4)1 x 400g tin of black chickpeas, 150 g tahini, 45 ml lemon juice, 1 garlic clove, 1 tablespoon black garlic paste, 60 g sun-dried tomatoes, ½ - 1 teaspoon Himalayan pink salt, ½ teaspoon ground cumin, 5 ice cubes
- Then, with the motor running, slowly pour in the olive oil and blend on full speed for a couple of minutes until it becomes a creamy consistency.(Thermomix instructions: 2 minutes speed 6, scrape down, then 1 minute speed 8)4 tablespoon extra virgin olive oil
- Serve in a shallow bowl drizzled with some more extra virgin olive oil (or truffle oil if you want to be really fancy!) and garnished with black sesame seeds and chopped parsley.
- The black garlic and sun-dried tomatoes are optional. You can make a plain version of this hummus without them. Likewise, the black chickpeas can be substituted with regular yellow chickpeas.
- You will need a good quality food processor to make this recipe. Keep whizzing until it is nice and smooth (this usually takes about 3-5 minutes).
- This black chickpea hummus will keep for 1 week in an airtight container in the fridge.
Did you make this recipe? Please leave a ⭐ star rating ⭐ on the recipe card!
If you like this recipe for black chickpea hummus with black garlic and sundried tomatoes, you may like these other delicious vegan and gluten-free dip recipes too: