Black Garbanzo Hummus

When I was working I often put hummus in my lunchbox to eat with crackers or halved and deseeded raw jalapeños. I never bothered making it myself because it was so easy to pick some up at the supermarket. I have less money and a little more time on my hands now to play around with food so the other day I cooked up some black chickpeas (kala channa) in the slow cooker. Ended up with about a quart of cooked chickpeas, enough for a project or two and maybe three.

This evening I made a small batch of hummus. The ingredients included:

cooked black chickpeas

roasted red pepper

tahini

homemade pesto

the juice of a lemon

garlic

cumin powder

cayenne pepper

just a tiny bit of salt since I can’t remember if or how much I used when cooking the garbanzos.

hummus 1


All this was blended to a fine purée using a plunge (immersion) blender, adding more cooked chickpeas in the process to get the right consistency. I sprinkled some paprika on top and scattered a few pine nuts just to impress you. The oil you see on top didn’t come about because of separation. I drizzled olive oil as a barrier against oxidation to help with preservation.

hummus 2



One thought on “Black Garbanzo Hummus

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s