Black Hummus (Black Chickpeas, Black Garlic and Black Tahini)

It’s hard to go wrong with hummus, but have you tried black hummus? Made with nutty black chickpeas, sweet black garlic and rich black tahini, it has a deeper, more robust flavour, yet is just as delicious as the classic. This recipe is quick and easy to make and its unusual, striking colour is sure to become a talking point.

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Dive Right In

Why You’ll Want To Make This Black Hummus

• A simple twist on a classic – all the comfort of traditional hummus, with a deeper, more complex flavour thanks to black chickpeas, black garlic and black tahini.
• Striking and a little different – the naturally dark colour makes it an eye-catching addition to any table or meze spread.
• Quick and easy – ready in minutes with minimal preparation, especially if you’re using cooked or tinned chickpeas.
• Rich, savoury flavour – mellow sweetness from the black garlic pairs beautifully with the nutty and slightly bitter depth of black tahini.
• Perfect for sharing and make-ahead friendly – ideal for dips, spreads, picnics or casual entertaining.

Midnight Black Hummus

Add some drama to your next batch of hummus and head over to the dark side. Black hummus isn’t something you’re likely to see every day, but it makes a striking twist on a much loved classic.

When I first started making traditional hummus, hardly anyone had heard of it. Now it’s become the nation’s favourite dip. It’s simple, healthy and naturally plant-based. What’s more it’s easy to make and homemade is so much nicer than shop bought.

It’s a great make-ahead dish as it keeps well in the fridge and it’s high in both fibre and protein. Win win!

Black hummus just ramps up the fun element. It’s something that feels familiar but is a bit unexpected; it’s bound to become a talking point at potlucks and parties.

Using black chickpeas, mellow black garlic and nutty black tahini brings a deeper, more complex flavour than the traditional version. As you’d expect, it’s perfect for dipping, spreading or adding something a bit different to a meze spread.

Ingredients, Additions and Substitutions

You only need a handful of store cupboard ingredients to make hummus, but you’ll probably need to do a shop to get the specific ingredients needed to make black hummus.

Black Chickpeas

Black chickpeas tend to have a firmer bite and a richer flavour than the white ones we all know and love. This makes them particularly well suited to dishes where texture is required. This doesn’t stop them making excellent hummus though.

As you can probably tell from the colour, they contain higher levels of antioxidants than the white. They also have a bit more fibre, which makes them a good choice for supporting gut health.

As you can see from the images, once cooked, black chickpeas aren’t really that black anymore. But they are quite dark prior to cooking, especially the Italian black chickpeas (ceci neri).

Indian varieties (kala chana) are more brown than black as well as a bit smaller. They’re also a bit tougher as they have a slightly thicker skin.

You can soak and boil dried chickpeas, which is the cheapest method or buy them ready cooked in jar or tins for convenience. Both the Ottolenghi jarred chickpeas and the Suma organic tinned ones (affiliate link) are Italian black chickpeas.

Some canned or jarred chickpeas may contain salt, so if using go carefully when adding salt to the recipe.

You can use black chickpeas for most recipes you’d normally use white ones for. They’re particularly good in stews and dishes where a bit of texture is required though.

Black Garlic

Sweet, mellow and slightly sticky with umami notes, black garlic tastes a bit like caramelised garlic. It’s well worth stocking up on and it keeps for ages. Sadly, I’d run out when it came to making this particular batch of black hummus.

When I searched locally I could only find black garlic paste. It’s not my favourite because it has additives, but it still does the trick.

Black Tahini

Made with black sesame seeds rather than the more normal white ones, black tahini has a richer, nuttier, earthier flavour than its white cousin. And it’s impressively dark.

You can use black tahini made with either roasted or raw seeds. They both have their benefits, so go with whichever you prefer or can get hold of. Raw tahini has greater health benefits, but roasted has a more intense and smoother flavour.

There are several brands available in the UK. I used Carley’s organic raw black sesame tahini (affiliate link).

Toasted Sesame Oil

As I use raw tahini rather than roasted, I like to use a little toasted sesame oil to add those rich toasty notes. However, it’s an entirely optional ingredient.

How To Make Black Hummus

Making black hummus is pretty much the same as making traditional hummus. It’s easy to make, requiring little more than a quick whiz in a blender. A power blender will give the smoothest result, but a food processor can work well too.

Please refer to the recipe card at the bottom of this post for exact method and quantities of ingredients used.

Step 1. Blend

Place the tahini, garlic, cumin, salt, lemon juice and water in a power blender, if you have one. If not, use a food processor. Include the sesame oil, if using.

How much salt you’ll need will depend on whether the chickpeas are ready salted or not. It’s best to be cautious as you can always add more later.

When it comes to the water, very cold or iced water works best for a smooth result. Ice cubes work a treat.

Blend briefly, until well combined.

Reserve a few of the chickpeas to top the finished hummus if you like, otherwise throw them all into the blender.

Blend on a medium setting until you have a smooth hummus consistency. You may need to scrape down the sides once or twice or add a little more water if the mix is too stiff.

Step 2. Taste Test

Taste test at this point and add more salt or lemon juice if you think it needs any more.

Step 3. Serve

Transfer the mix to a serving bowl, then top with a drizzle of good tasting extra virgin olive oil, the reserved chickpeas and a few black sesame seeds, if liked.

Hummus is a good recipe to make ahead. It will keep in a sealed container in the fridge for four to five days. Just give it a good stir before serving. Likewise, you can store any leftovers in the fridge.

Top Tip – Once you’ve scraped out as much of the hummus as you can, add a mug of hot water to the blender and a teaspoon of miso. Blend and you’ve not only cleaned out the unreachable bits of hummus, but you have a lovely mug of miso soup to enjoy.

Ways To Use Black Chickpeas

If, after making this black hummus, you have more black chickpeas than you know what to do with, you can use them in any of these delicious recipes.

Keep in Touch

Thank you for visiting Tin and Thyme. If you make this black version of classic hummus, I’d love to hear about it in the comments below. Do you have any tips or suggestions for making hummus or using black tahini?

Please rate the recipe, it really helps others to find us in search. And do tag me @choclette8 on Instagram with your images, I really enjoy seeing your take on my recipes.

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If you’d like to see more recipes from my Flavours of the Middle East series, just click on the link. And for more dip ideas take a look in my dips and spreads category. All delicious and nutritious, of course.

Choclette x

Black Chickpea Hummus. PIN IT.

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