• 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.