RECIPE: Black Garbanzo (chickpea) Hummus

I few months ago I learned there was such a thing as a BLACK garbanzo bean.  After researching several sources I bought 2 pounds from Rancho Gordo.  They're dried, which means they need to be soaked and then simmered before you can use them, so they sat in the cabinet...

As Halloween approached, and I looked for 'dark' foods to serve, I decided to see whether they would make decent hummus.  Rancho gordo sent me a recipe which I used as a starting point.  The resulting hummus was DELICIOUS!  But...what a lot of work!!!  Or, rather, a lot of time.  

After soaking them for 24 hours I did not notice much difference in their size or texture - they were still rock hard.  After SIX HOURS in simmering water they were just barely soft enough that a high powered blender would deal with those tough skins.  If you're willing invest that much time, the recipe is worth it.

I made 1/2 pound of beans, but knowing how long they took to cook I will probably make 1 pound next time and freeze the extra. 

Original recipe: Valley Bar & Bottle Black Garbanzo Hummus

Blank Garbanzo (Chickpea) Hummus

Makes 4 cups

INGREDIENTS:

• 1/2 pound uncooked black garbanzo beans
• 2 t. himalayan pink salt
• 2-4 T roasted garlic cloves
• 1/4 c. tahini
• 1/4 c. fresh lemon juice
• 2 T. olive oil plus more for serving
  
• 1 t. ground cumin 
• 1 t. espelette or other mild red pepper powder
• Black onion seeds (Kalonji) and lemon zest for garnish 

INSTRUCTIONS:

Soak the garbanzo beans overnight.  DO NOT SKIP THIS PART!

Drain the garbanzos.  Place in a large pot and cover with ample fresh water.  Bring to a boil, then reduce to a hard simmer.

Cook until the garbanzos are tender.  Test five (yes, five!) beans to insure they are fully cooked.  The skins are very tough, and it's better they are overcooked than undercooked.  Add water as needed to insure they are covered.  I used a total of 10 cups of water and they cooked for 6 hours before the skins were soft enough to puree.

When totally tender, turn off the heat and let the pot cool.  Now is when we salt the beans.  Taste the bean liquid for seasoning - however salty the liquid is, that's how salty the beans will become as they cool in the liquid.  I used 1 t. salt 

Put the cooked and cooled garbanzo beans into your blender or food processor (I used my blender) with some of the cooking liquid (I used 14 T liquid total), the tahini, the roasted garlic, the spices, 1 t. salt, and the lemon juice.  Blend.  Add the olive oil and pulse to combine.  Taste and adjust seasoning.

Spoon into a bowl or dish, drizzle a little more olive oil, and sprinkle with the black onion seeds and lemon zest.  I served it with black sesame brown rice crackers.