- 1 can organic chickpeas
- 4 cloves black garlic
- 2 t tahini
- juice from 1 lemon
- sumac, olive oil, and chopped parsley for garnish
Open can of chickpeas; seperate peas and liquid; reserve both. Place chickpeas in small sauce pan and bring to medium heat. When chickpeas are just warmed through, fill pan about halfway with water. Rub chickpeas to peel skins off (this makes a much smoother hummus) and discard skins and water. Add peeled chickpeas, black garlic, tahini, lemon juice, and salt and pepper to blender. Blend while slowly adding reserved chickpea liquid. Continue blending hummus until smooth.
Plating: spread hummus on platter, garnish with a turn of olive oil, about 1 t of sumac, chopped parsley, and salt if needed. Serve with warmed pita, lavash, and/or crudité.