Black Chickpea Hummus

Sometimes, it's great to change things up and try a variation of a favorite, right ??

I did just that with hummus. I had a lot of dry Black Chickpeas in the pantry and didn't want it to go to waste, so I experimented with making hummus. It was very similar in taste, texture, and appearance to the regular chickpea hummus, which the family enjoyed and approved!

Yield: approx. 2 cups of hummus

Difficulty Level: Easy

Prep Time: 10

Marination: overnight (approx. 8 hours)

Cooking Time: 45 minutes

Ingredients

1 cup dry black chickpeas, washed and soaked in about 4 cups water from 8 -12 hours

3/4 cup tahini

1/4 cup olive oil, plus 2 tablespoons for topping

3-4 garlic cloves

1 teaspoon salt, adjust as needed

1 lemon, juice of

1/2 - 3/4 cup of water chickpeas are cooked in

1/2 teaspoon smoked paprika for topping

Instructions

After the soaking period, discard the water and rewash the chickpeas.

*Cook the chickpeas, saving at least 3/4 cup of the cooked water.

Add all the ingredients and 1/4 cup of cooked water in a food processor, except the smoked paprika. Blend together until a smooth consistency. If it's too thick, add 1-2 tablespoons of cooked water at a time to desired consistency. Adjust salt as needed with the addition of extra water.

Transfer to a serving bowl and gently run the back of a tablespoon to create divots. Top with olive oil and season with smoked paprika and a sprinkle of salt.

*TIP

Cooking Chickpeas:

Instant Pot: Add the washed and soaked chickpeas to the Instant Pot and top with 4 cups of fresh water. Pressure cook on high for about 45 minutes, then let it stand until the pressure is released on its own.

Stovetop: Add the washed and soaked chickpeas in a medium-sized saucepan and top with 4-5 cups of fresh water. Cook on medium-high and bring to a boil for a few minutes. Then reduce to low and cook for about 60 minutes, or until the chickpeas are tender and cooked through.