Black gram hummus – a hummus type I tried in a restaurant once and I have been obsessed with it since.
Long back at After Stories, Gurgaon, I tried their trio of hummus and was introduced to the kala chana hummus. And for a long time, it had been my go-to place for a bite. I would order the trio of hummus and then proceed further to explore my dinner options. After moving back to Delhi, one of the things I have missed is the black gram hummus. Having made hummus a couple of times, I tried to take it up a notch and tried the black gram hummus.
It turned out even better than the OG hummus as black gram holds a lot more flavour. It also tastes perfect with some toasted sourdough, check here.
Some more recipes you would love –
Loaded hummus
White pea hummus pasta
Muhammara
BBQ Chickpea Mediterranean wraps
Falafel Burger
Ingredients for black gram hummus
- Black Gram – 1 cup
- Garlic clove – 2 to 3, medium-small
- Roasted cumin powder – 1 tsp
- Lemon juice – 1 tbsp
- Tahini – 1/4 cup
- Salt – 1 tbsp
- Olive oil – 2 tbsp + to garnish
- Olives – to garnish
- Ice cubes – 3 to 4
Method
- Soak the black gram in hot water for 2 hours.
- Drain the water and transfer to a pressure cooker, add salt and 3 cups of water, and cook for 10 minutes. Let rest till all the steam is released.
- Strain and save the stock for the hummus.
- Save a few cooked grams to garnish later.
- Add the cooked gram, tahini, salt, garlic cloves, and cumin powder to a mixer jar. Slowly pour in 2 tbsp stock and pulse.
- Add the ice and pulse until you have reached the desired smoothness.
- Pour in the olive oil and mix.
- Top with olive oil, black olives, and a few black grams.
I loved mine on toast, full of protein and really filling.
Black gram hummus
Ingredients
- 1 cup Black gram
- 3 cloves garlic small
- 1 tsp roasted cumin powder
- 1 tbsp Lemon juice
- ¼ cup Tahini
- 1 tbsp Salt
- 2 tbsp Extra virgin olive oil + more to garnish
- 4 nos ice cubes
- Black olives to garnish
Instructions
- Soak the black gram in hot water for 2 hours. Drain the water and transfer to a pressure cooker, add salt and 3 cups of water, and cook for 10 minutes. Let rest till all the steam is released.
- Strain and save the stock for the hummus. Save a few cooked grams to garnish later.
- Add the cooked gram, tahini, salt, garlic cloves, and cumin powder to a mixer jar. Slowly pour in 2 tbsp stock and pulse. Add the ice and pulse until you have reached the desired smoothness.
- Pour in the olive oil and mix. Top with olive oil, black olives, and a few black grams.
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