Empty My Fridge
Black Garlic Hummus
Ingredients
- Sesame seed1 ½ cups
- Vegetable oil3 tbsp
- Chickpea · rinsed15 oz
- Garlic7 cloves
- Lemon2 tbsp
- Olive oil3 tbsp
- Saltto taste
- Bell pepper · for garnish
- Cilantro · chopped, for garnish, chopped
- Bread
Instructions
- Toast the black sesame seeds in a large pan over medium heat, stirring now and then, for 3 to 5 minutes, until toasted and fragrant. Watch closely so they don't burn.
- Put the toasted seeds and vegetable oil into a high-powered blender or food processor. Blend on high for 2 to 3 minutes until completely smooth. Store the tahini in an airtight container; it keeps up to 1 month in a cool, dark place. Shake hard if the oil separates.
- For a smoother hummus, peel the outer skins off the garbanzo beans. Put them in a food processor with 4 to 5 tablespoons of the black sesame tahini, the black garlic, garlic, lemon juice, water and olive oil. Blend on high, adding more water or olive oil until the consistency you want. Season with salt to taste.
- Spoon the hummus into a serving bowl or onto a plate. Garnish with olive oil, chickpeas, red pepper sauce and cilantro, and serve with pita or crackers. Refrigerate leftovers in an airtight container for up to 5 days.
Summarized from Tasty's video. Watch it for the details.
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