Black Garlic and Activated Charcoal Hummus
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Hummus is an iconic dish from Middle Eastern cuisine, beloved for its creamy texture and rich flavors. Primarily made from chickpeas, tahini, lemon, and garlic, it has won the hearts of people worldwide due to its simplicity and versatility. Hummus comes in many variations, each offering a unique twist on this classic recipe. Today, we bring you a bold and intriguing version: Black Garlic and Activated Charcoal Hummus, a perfect blend of tradition and innovation.
Black garlic, a key ingredient in this recipe, is produced by aging fresh garlic at low temperatures under controlled humidity conditions. This process transforms the garlic into a soft, black paste with sweet notes and an intense umami flavor, vastly different from traditional garlic. This superfood is not only delicious but also rich in antioxidants, making it a healthy and flavorful addition to this unique hummus.
Activated charcoal is another fascinating ingredient in this hummus. Primarily used for its purifying and detoxifying properties, activated charcoal is tasteless and odorless but gives the hummus a deep black color that instantly catches the eye. While best known for its medicinal benefits, activated charcoal is increasingly finding its way into the kitchen, adding a dramatic touch to dishes while remaining neutral in taste.
This Black Garlic and Activated Charcoal Hummus is a true exploration of flavors and textures. Perfect for surprising your guests or simply treating yourself to an extraordinary culinary experience, it pairs beautifully with fresh vegetables, pita bread, or crackers. Try it at your next gathering, and let its dark hues and deep flavors captivate you. Enjoy!
Black Garlic and Activated Charcoal Hummus
Ingredients
- 1 can of chickpeas 400 g, drained and rinsed
- 2 tablespoons of tahini (sesame paste)
- 2 cloves of black garlic
- 1 clove of fresh garlic (optional, for a stronger flavor)
- Juice of one lemon
- 3 tablespoons of olive oil
- 1 teaspoon of activated charcoal powder (available in health food stores)
- 1/2 teaspoon of ground cumin
- Salt and pepper to taste
- 3 to 4 tablespoons of water (adjust as needed for consistency)
Instructions
- Prepare the chickpeas: Drain and rinse the chickpeas. For a smoother texture, you can remove the skins by rubbing the chickpeas between your hands under running water.
- Blend the ingredients: In a food processor, combine the chickpeas, tahini, black garlic, fresh garlic (if used), lemon juice, olive oil, activated charcoal, cumin, salt, and pepper.
- Blend until smooth: Process until smooth and creamy. If the mixture is too thick, add water one tablespoon at a time until you reach the desired consistency.
- Adjust the seasoning: Taste and adjust the seasoning by adding more salt, pepper, or lemon juice if needed.
- Serve: Transfer the hummus to a serving bowl. Drizzle with a little olive oil and garnish with whole chickpeas, sesame seeds, or fresh herbs if desired.
Notes:
- Black Garlic: Black garlic is aged garlic that has been slowly heated over several weeks, resulting in a black color, soft texture, and rich umami flavor. It is milder and sweeter than fresh garlic.
- Activated Charcoal: Used to give the hummus its unique dark color, activated charcoal is tasteless and odorless. Be sure to use food-grade activated charcoal.
- Storage: Hummus keeps well in an airtight container in the refrigerator for 3 to 5 days.
A recipe proposed by Maison Marmite
