Chickpea Recipe

Prepare chickpeas

Drain and rinse the canned chickpeas thoroughly. If you prefer an ultra-smooth texture, remove a few of the skins by rubbing the chickpeas between your hands or by pinching individual beans; this step is optional but improves creaminess.

Blend

In a food processor, combine the drained chickpeas, tahini, lemon juice, cold water, kosher salt, and ground cumin. Process on high for 1 to 2 minutes until the mixture is smooth and creamy. Stop and scrape down the bowl as needed.

Adjust texture & seasoning

If the hummus is too thick, add up to 1 to 2 tablespoons more cold water and pulse again to reach a spreadable consistency. Taste and adjust salt and lemon as desired. Set aside in a shallow serving bowl and use the back of a spoon to create a small well in the center for oil.

Infuse oil with black garlic

Place the neutral oil and peeled black garlic cloves in a small saucepan. Warm the oil gently over the lowest heat for 8 to 12 minutes, maintaining a low shimmer (do not let it bubble). This will soften and infuse the oil with the black garlic's sweet, umami flavor. If using half fresh garlic clove for a brighter note, add it for the last 3–4 minutes, then remove it before blending to avoid harsh raw garlic flavor.

Cool slightly & blend

Remove the saucepan from heat and let the oil cool for 5 minutes. Transfer the warm oil and the softened black garlic cloves to a small blender or use an immersion blender in a heatproof container. Add red pepper flakes, smoked paprika, and fine sea salt. Blend until the black garlic is fully broken down and suspended in the oil, about 30–60 seconds, producing a glossy, ebony-hued oil. Taste and adjust salt or spice.

Strain or leave textured

For a silky finish, strain the oil through a fine-mesh sieve into a small bowl, pressing on solids to extract flavor. To keep more texture and visual interest, leave the puréed black garlic bits in the oil. Either way, allow the oil to cool to near room temperature before using on the hummus.

Spoon the prepared hummus into the serving bowl if not already there and create a shallow well in the center. Pour 1 tablespoon extra-virgin olive oil around or on top for richness and brightness.

Ladle 2 to 3 tablespoons of the black garlic oil into the well of the hummus, letting the dark oil spread over the surface and collect in the crevices. If using textured black garlic pieces, distribute them evenly.

Sprinkle the lemon zest over the surface for a lift, then scatter microgreens or parsley and toasted sesame seeds or pine nuts as garnish if desired. Serve at room temperature with warm pita, flatbread, or crisp vegetables.