Page 171 - UpperCrust e-Magazine Third Quarter 2024

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Black Garlic Hummus
Black Garlic
Ingredients
Ingredients • 540 ml can of chickpeas or garbanzo beans (approx 2.5 cups)
• 6-7 garlic bulbs, whole, unpeeled • 1 tsp baking soda
Method • 1-2 cloves garlic
Remove any dirt from the garlic bulbs • 2 bulbs black garlic (approximately 2 tbsp)
by scrubbing gently with the rough • 3/4 cup ice cold
side of a clean, unused sponge. Do water (add more if
not remove the cloves from the bulb needed to make it
and do not wash or wet the bulbs as smoother)
this will disrupt the ageing process. • 5-6 tbsp tahini
Set your slow cooker or rice cooker to • 1 tsp salt (add
warm (not low). This setting provides more if you like
just the right temperature and your hummus more
humidity for ageing without cooking. savoury)
Place whole, unpeeled, scrubbed • extra virgin olive oil
garlic bulbs into the cooker. Do not (to drizzle as garnish)
overcrowd the bulbs. Leave enough
space between the bulbs so that Method
they do not touch. Cover. Allow the Add water to a pot
bulbs to sit uninterrupted on the about half full, and
"warm" setting until the cloves are set the stove to
soft and black (2 to 3 weeks). Check medium heat. Try to
the cooker occasionally to make use a large pot, the
sure the setting is still on "warm" chickpeas tend to
and that it hasn't switched off. When foam up during the
ready, store the bulbs whole in an boiling process and
airtight container, up to three months. can easily overflow.
Squeeze out cloves, as needed. Wait for the water to
boil. Drain the chickpeas from the can, and rinse it out
Recipe by The Spruce Eats When the water is boiling, add in the chickpeas and baking soda and give it a stir
and let it boil for 20 minutes with no lid. Keep an eye on the pot and do not leave
the area, it may foam up and overflow if it boils. If it starts to foam up, blow on the
foam, which shrinks it down a bit, or skim off the foam.
Reduce the heat slightly to a gentle simmer to prevent foamy boil-ups.
Set the heat to medium-low heat, and let the beans cook on a low simmer.
Once the chickpeas have cooked for 20 minutes and are all super soft, drain them
and rinse them with hot water to remove the baking soda.
Then add in the chickpeas (skin and all), garlic, black garlic, tahini and salt, and
blitz it until smooth.
Turn off the food processor, and scrape the sides down.
Turn the food processor back on, and slowly add the water in while it is still blitzing
until everything is creamy and smooth.
If it is too thick or you like it smoother, add more water in, a few tbsps at a time
(no more than 3-4 tbsp).
Put it in the refrigerator for a firmer consistency.
Drizzle some good quality extra virgin olive oil over the hummus and top it with
sesame seeds, parsley or smoked paprika and serve it with veggies, fresh pita or
pita chips!

Recipe by Pups With Chopsticks

JUL-SEP 2024 | UPPERCRUST | 169