I am a big fan of Hummus and when I spotted this recipe for a Black Chickpea Hummus in the SpiceJet inflight magazine a couple of weeks ago, I immediately took a photo (much to the amusement of my fellow travellers) and decided to make it soon. 🙂Jump to Recipe
Now that we are past the immediate festivals of Ugadi and Rama Navami, I took the chance to make this Black Chickpea Hummus. It’s quite like the regular hummus, just more nutty because of the black sesame and the black chickpeas. This recipe by Chef Vikram Pardeshi of The Quarter is a keeper and a great way to use kala chana, one of my favourite whole pulses.Jump to Recipe
Jump to Recipe
How to Make Black Chickpea Hummus
- Black Chickpeas – 1/4 Cup
- Black Sesame – 1/2 tbsp
- Garlic Cloves – 4 to 5
- Red Chilli Powder – 1 tsp
- Roasted Cumin Powder – 1/2 tsp
- Olive Oil – 2.5 tbsp
- Salt to Taste
- Wash and soak the black chickpeas for at least 4 hours.
- Drain all the water, add 3/4 cup water and pressure cook the black chickpeas till they are mushy. I cooked for 1 whistle and then 10 minutes on medium flame. You can also cook the black chickpeas for 3-4 whistles.
- Drain and save all the water from the cooked chickpeas.
- Let the black chickpeas cool.
- Making the Black Sesame Tahini
- Over medium heat, dry roast the black sesame seeds till they become aromatic or start popping.
- Transfer to a plate to cool.
- In a chutney grinder, pulse the roasted sesame seeds with 1.5 tbsp oil. The sesame seeds will just break but not become a smooth paste. This happens because the quantity is less. The seeds will be ground when we add the chickpeas.
- To the chutney grinder with the black sesame Tahini, add the garlic, boiled black chickpeas, chilli powder, sumin powder, and salt.
- Add a little of the water the chickpeas were cooked in.
- Grind to a smooth paste. Add more of the saved water, as needed.
- After the Black Chickpea Hummus is ready, transfer into a bowl and drizzle 1 tbsp olive oil. This prevents the hummus from drying.
- Serve with Lavash, Falafels, or Vegetable Crudites.
- 1/4 Cup Black Chickpeas (~ 60 gms)
- 1/2 tbsp Black Sesame (~ 10 gms)
- 4 Large Garlic Cloves (~ 20 gms)
- 1 tsp Red Chilli Powder
- 1/2 tsp Roasted Cumin Powder
- 2.5 tbsp Olive Oil
- Salt to Taste
Wash the black chickpeas well and soak in 3/4 cup for at least 4 hours.
Drain all the water, add 3/4 cup water and cook the black chickpeas till they are mushy. I used a pressure cooker to cook the black chickpeas. If you are cooking on open flame, use more water.
After the chickpeas are cooked, drain and save the water in which the chickpeas were cooked.
Let the cooked chickpeas cool to room temperature.
Over medium heat, dry roast the black sesame seeds till they start to pop a bit. Be careful as the seeds are black and you may burn them if you are not careful.
Transfer the toasted sesame seeds to a plate to cool.
In a chutney grinder, pulse the roasted sesame seeds with 1.5 tbsp oil to get a coarse paste.
To the black sesame Tahini, add the boiled black chickpeas, garlic cloves, chilli powder, cumin powder, and salt.
Add some of the water the chickpeas were cooked in.
Grind to a smooth paste. Add more of the saved water, as needed.
Transfer the Black Chickpea Hummus to a bowl and drizzle 1 tbsp olive oil. The oil prevents the hummus from drying.
Serve with Lavash, Falafels, or Vegetable Crudites.