Black garbanzo beans deliver added flavor and striking black color when combined with black tahini.  If you've been looking for the perfect way to use that Bene Oil chefs rave about, this is it. As the ancient ancestor to our modern sesame, benne seed oil is a more flavorful and pure version of sesame oil and will perfectly compliment the hummus. The addition of lemon zest brightens the natural nutty flavor of the hummus with a little needed acid. Black garbanzo beans are actually white on the inside, so if you don't use black tahini it will be tan hummus with flecks of black. Still delicious but not as striking. Also the black sesame seeds give a distinctive flavor, slightly roasted and almost burnt tasting.  

heirloom bean and grain club

Ingredients

  • 1 cup black garbanzo beans (soaked and cooked until tender then cooled)
  • 1/2 cup black tahini *see recipe below
  • Zest and Juice of 2 Lemons
  • 2 garlic cloves chopped
  • 1/3 cup olive oil
  • 1/2 teaspoon honey
  • 1 teaspoon cumin or more to taste
  • 1 teaspoon of kosher salt
  • EVOO or Bene Oil 

Instructions

  • Combine the chickpeas, tahini, lemon juice, half of the lemon zest, garlic, honey, cumin, and salt in the high-powered blender.
  • With the motor running, slowly drizzle in the oil and blend until smooth.
  • Taste and adjust seasoning as needed.
  • Sprinkle with **Cripsy Garbanzo Beans for added crunch.
  • Add remaining lemon zest and a little Pacific Flake Sea Salt and enjoy.

* Black Tahini

Blend black sesame seeds in a high speed blender or food processor and then slowly add benne oil or a high quality non toasted sesame oil until you reach the desired consistency. It will not be as smooth as white tahini. You can also find black tahini from a handful of natural food producers.

**Crispy Black Garbanzo Beans

Combine 1 tablespoon of olive oil, 1 teaspoon of cumin, 1/2 teaspoon sea salt, 1/4 teaspoon Piment d'Ville in a bowl. Add 1/2 cup of cooked black garbanzo beans that have been drained and dried on a kitchen towel in the oil and toss to coat. Spread them on a parchment lined baking sheet and bake at 400 degrees for 15-20 minutes till crispy.


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