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Author Notes: A sweet, smoky, and velvety-smooth spread. —Camilla Maybee
Food52 Review: WHO: Camilla Maybee lives in Charlottesville, VA, where she cooks Paleo food for her blog, Not So Desperate Housewife.
WHAT: An addicting black garlic hummus.
HOW: Simmer cannellini beans with water and baking soda until the beans become extremely soft. Combine the bean mixture with tahini, black garlic, salt, and lemon juice in a food processor, and pulse until smooth. Serve on toast, with pita chips, or simply grab the nearest spoon.
WHY WE LOVE IT: As soon as you press open the black garlic, you'll be hit with an overwhelmingly rich, smoky smell. The black garlic, balanced with cannellini beans and tahini and brightened by lemon juice, results in a delicious and spreadable hummus you'll want to add to everything. —The Editors
Makes about 2 cups
- One 12-ounce can cannellini beans
- 1 teaspoon baking soda
- 2 tablespoons tahini
- 1/2 head black garlic, peeled
- 1/2 teaspoon salt
- 1 teaspoon lemon juice
- Place the beans in a small saucepan and add water until just covered. Add the baking soda.
- Bring the water to a boil, then reduce to a simmer for 20 to 30 minutes. The beans will be a little mushy, which is okay.
- Drain the beans and place into a food processor with the tahini, black garlic, salt, and lemon juice.
- Pulse several times to combine, scraping down the sides as you go.
- Add water as necessary if your mixture is too thick.
- Pulse continuously until velvety smooth.
- Your Best Recipe with Beans Contest Finalist!