With a rich, mellow garlic flavor, black garlic makes a fantastic addition to hummus. It’s easy to make black garlic hummus in just a few minutes as a healthy snack or appetizer!
You’re probably wondering what black garlic is and why we’re using something that looks burnt in hummus. While this Wikipedia article can help with loads of details and a history of black garlic, I’ll give you a quick overview here. Black garlic is basically garlic that’s been heated over the course of several weeks so that it basically caramelizes. The cloves are soft and have a very mellow garlic flavor as opposed to the sharp flavor you find in fresh garlic. In terms of flavor, think of it as being one step beyond oven roasted garlic in terms of mellow-ness.
Normally, I try to avoid using super trendy or hard to find ingredients for the blog, but I found my black garlic at Trader Joe’s a little while back. If they have it, it can’t be too hard to find, right? That being said, I haven’t seen it again, so go ahead and substitute oven roasted garlic in the recipe if you can’t find black garlic. I’ll add instructions in the notes. Garlic hummus is too good to miss out on enjoying!
What I like about this black garlic hummus is the versatility. I mean, hummus is pretty versatile in general, but I love garlic (a lot) so we eat garlic hummus a little quicker. It’s a great protein alternative for wraps, an easy topping for crackers, and an excellent pairing for vegetables. Hummus, if you haven’t made it before, is also incredibly easy to make. Just dump everything into a food processor or blender and go. Adjust to taste after it’s all smooth, and you’re set! I hope you enjoy this black garlic hummus recipe!
- 1 15 oz (439 g) can chickpeas, drained and rinsed
- 2 tbsp tahini
- 3-5 cloves black garlic, see notes
- 2 tbsp fresh lemon juice
- 1/4 tsp ground cumin
- 1/2 tsp salt
- 2-3 tbsp olive oil
- Place all ingredients in a food processor or blender. Blend until smooth, scraping the sides as needed.
- Adjust seasonings to taste. If you can, refrigerate the hummus at least 4 hours or overnight and then adjust seasonings to give everything a chance to blend together.
You can find black garlic via the Amazon link here, or you may substitute with roasted garlic.
To roast garlic, cut the pointy part off a head of garlic so the cloves are just exposed and rub off any loose paper on the outside of the bulb. Rub the bulb with a tbsp or so of olive oil and wrap in foil paper. Bake at 400 F for 25-30 minutes until the bulb is golden. Squeeze the cloves out of the paper once the head is cool enough to handle.