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Black chickpea hummus with no tahini


Black chickpeas, also called Kala Chana are nowhere near as popular yet they are just as delicious and nutritious as white chickpeas, otherwise called garbanzo beans. Both chickpeas are a good source of carbohydrates, fibre, and plant protein with black chickpeas providing slightly more fibre and iron. I often spread my hummus on a slice of toast or add it as a side to my main meal. Chickpeas are also counting towards your vegetable intake (ideally you need at least five servings of fruits and vegetables) so here is another good reason to include it in your diet. Traditionally hummus is made with garlic, however, I used garlic-infused olive oil as I find raw garlic often too strong especially when I am out and about. Using garlic olive oil won't compromise the taste and it is also more FODMAP friendly.





Black chickpea hummus with no tahini

Prep time: 10 mins

Ingredients:

  • 1 can of black chickpeas (400 g, 240 g once drained)

  • 2 tbsp extra virgin olive oil

  • 1 tbsp garlic-infused olive oil

  • 1 + 1/2 tbsp fresh lemon juice

  • 1/2 tsp salt

  • 1/4 tsp cumin powder

  • few grinds of black pepper

  • 4 tbsp water

  • fresh thyme (optional)

  • smoked paprika powder (optional)


Instructions:

  1. Drain and wash the chickpeas thoroughly (I use a strainer to do this).

  2. Transfer them into a food processor or blender, and apart from the thyme and paprika powder, add all the other ingredients. I do my hummus in a blender so don't worry if you do not own a food processor.

  3. Blend until it reached the desired texture.

  4. Spoon your hummus out to a bowl or food container.

  5. Garnish with fresh thyme and smoked paprika. This is totally optional, but I highly recommend sprinkling on at least some smoked paprika powder.

  6. Store it in the fridge for 3-4 days.


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