Ingredients

• 2 cans chickpeas, 15 oz each, drained and rinsed
• 1/4 cup tahini, well stirred
• 3 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil, plus more for serving
• 3 to 4 tbsp I Love Black Garlic Puree, adjust to taste
• 1/2 tsp fine sea salt, more to taste
• 1/3 to 1/2 cup cold water, as needed
• Optional, 1/4 tsp ground cumin, pinch of smoked paprika
• Garnish, parsley, sesame seeds or toasted pine nuts

Instructions

1. Whip tahini Add tahini, lemon juice, olive oil, salt, and optional spices to a food processor, blend until creamy.
2. Add flavor Add black garlic puree, blend to combine.
3. Blend chickpeas Add chickpeas, process until smooth, scraping the bowl as needed.
4. Adjust texture With the motor running, drizzle cold water until silky and scoopable.
5. Taste Adjust with salt, lemon, or more black garlic puree for deeper flavor.
6. Serve Swirl into a bowl, drizzle olive oil, finish with parsley, seeds, or nuts.

Pro Tips

• Warm chickpeas briefly before blending for extra smooth texture.
• If you prefer ultra creamy hummus, peel chickpea skins or simmer in water with a pinch of baking soda, rinse well.
• Chill for 1 hour to let flavors marry, bring to room temperature before serving.

Approximate Nutrition, per 1/4 cup

Calories 150, Fat 6 g, Carbs 18 g, Fiber 5 g, Protein 6 g, Sodium 180 mg

Storage

Refrigerate in a sealed container for up to 5 days. If it firms up, loosen with a spoon of water or lemon juice.

FAQ

Make It With The Best Black Garlic

Grab a jar of our I Love Black Garlic Puree, 7 oz to make this recipe shine.