Summary
Get ready to turn your culinary belt up a notch. Black Seed Hummus is creamy, smooth and a true culinary delight, thanks to the addition of nigella seeds. These tasty seeds have a smokey and umami flavor that offer a unique culinary experience that is similar to classic herbs found in hummus that add a little something extra. Wow your friends and family by making this extraordinary plant-based creation for your next gathering!
Ingredients
Directions
Add the chickpeas, baking soda and enough water so the chickpeas have about 1 inch of water covering their top. Bring to a boil then simmer for 20 minutes, uncovered. Drain.
Add the chickpeas, tahini, garlic clove, lemon juice, cumin and salt, if using, to a food processor. Blend until creamy. Taste for additional flavors of choice.
If it’s a little dry and could use more moisture add 2–3 tablespoons of water. Start with two tablespoons, blend and test to see if it still needs more.
Sprinkle 1–2 tablespoons of black Nigella seeds on top.
Chef's Notes
Substitutions
Instead of chickpeas try white beans or black beans. No need to boil them first, just add the cooked beans directly to the food processor.
In place of black Nigella seeds, simply add sunflower seeds, hemp seeds, crushed red pepper, chopped herbs or any other seasoning of your choice.
What are black Nigella seeds?
Nigella seeds are an herb native to the eastern Mediterranean, northern Africa, southeast Asia, and India. What’s great about these mighty little seeds is that they are rich in antioxidants, helping to reduce inflammation, support the immune system, lower cholesterol and blood pressure, improve blood sugar, and act as a potent antibacterial. Purchase Nigella seeds at health food stores, speciality food stores, Indian and Middle-Eastern grocery stores, or through online retailers.
Why simmer with baking soda?
The baking soda solution helps to loosen the skin of the chickpeas.
Prep Ahead
Make the chickpeas ahead of time if making homemade and store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.
