Poke around on the internet and at natural food stores for the black garbanzos (look in bulk, and with other dried beans). And then stock up, this hummus goes over well outside of Halloween!
4 cups cooked black garbanzos, plus more for serving
4-6 tablespoons lemon juice
4 medium garlic cloves (black, optional)
1 ½ teaspoons fine grain sea salt
1 cup black tahini, plus 1 tablespoon
1 cup ice cold water
2 tablespoons extra virgin olive oilto serve: edible flowers (sage, chive, thyme, etc.), and sesame seeds
In a blender or food processor, puree the chickpeas into a thick paste. Add the lemon juice, garlic, and salt. With the processor running, add the tahini. Slowly drizzle in the ice cold water. Keep processing for at least 4-5 minutes. Taste and adjust.
To serve whisk the remaining tablespoon of black tahini into the olive oil. Smear hummus across a thick plate or water. Drizzle with black tahini olive oil. Top with a sprinkling of edible flowers, and sesame seeds.
Makes about 4 cups.
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