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Image of black chickpea hummus garnished and set in a shallow patterned dish, which is set on a black plate with sliced cucumbers, roasted black chickpeas and seeded crackers to the side, all set on a rusty dark background.
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5 from 3 votes

Black Chickpea Hummus with Black Garlic & Sun-Dried Tomatoes

A unique hummus made from black chickpeas with decadent flavours of black garlic and sundried tomatoes for a rich and creamy plant-based dip.
Prep Time1 minute
Food Processing Time4 minutes
Total Time5 minutes
Servings: 500 g
Author: Camilla Sanderson

Ingredients

  • 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)

Instructions

  • 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.

Notes

  • 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.  

Nutrition

Serving: 30g | Calories: 5kcal | Carbohydrates: 0.4g | Protein: 0.2g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 10mg | Fiber: 0.05g | Sugar: 0.05g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.05mg