Saturday, 2 February 2013

Black garlic hummus (no tahini)

I should have told you about this earlier. I don't know why I didn't - the time never seemed right until now. And black garlic hummus is a dark and seductive thing - sweet yet intense, strange yet familiar,  it definitely lends itself to being kept a secret
But a secret is no fun unless it's shared, so here we are... blend the chickpeas with the lemon juice, paprika and black garlic. While they are blending, slowly add the olive oil, in a trickle. Add some sea salt too while it's blending. Keep doing this until the mixture is mostly smooth with a few cheeky chickpea bits here and there. Serve with more paprika sprinkled on top


Tin of chickpeas
Juice of 1 lemon
1 black garlic bulb
1 heaped teaspoon paprika
Sea salt to taste
About 1 tablespoon mild olive oil


  1. Thanks Helen, I love it and so did my friends i served it to yesterday