Oh, hey, black garlic. Again.
I cannot get enough of this stuff. It’s like garlic’s dark, mysterious older brother. Totally unappealing at first, then maybe even a little creepy…then oddly attractive but still totally intimidating.
And then, like overnight, it’s completely…utterly…intoxicating.
Ughh. I think that was the plot to Fifty Shades of Grey. Which I have not read. Not because I’m not a little curious (If you say you aren’t you’re lying) but because my husband and I share a Kindle account. And I’m not sure how I’d feel about reading an extended account of anal fisting.
I did, however, read the Wikipedia entry, so I kind of feel like I’m in the Circle of Trust.
I’m sure this is exactly what you thought you’d be reading about today. What can I say? Sometimes I get distracted.
OK. Yeah. So. Here’s this new recipe. With my enigmatic, sexy, mysterious new ingredient. Seriously, you need to try…I had heard of black garlic before but had never even seen it until I happened to turn my head to it hidden behind the fresh herbs at Whole Foods. You can basically use it anywhere you would use regular garlic, and the results so far have been nothing short of miraculous. It’s sweet, smokey, and earthy.
Like, well, this hummus. It’s no outlandish departure from regular old, Sabra, but it’s still delightfully new and different. I really wanted to put the black garlic on display more than anything else, and the beans are just mild enough to let it shine through.
P.S. You may or may not have heard of the baking soda method? It’s the only way I’ve managed to get my hummus super silky in texture (I cannot stand chunky hummus…). It’s totally optional, but if you haven’t tried it at least once, you haven’t lived.
Sweet, smoky, and velvety smooth black garlic white bean hummus.
- 1 can (12 oz) cannellini beans, drained
- 1 t baking soda
- 2 T tahini
- 1/2 head black garlic
- 1/2 t salt
- 1 t lemon juice
- 1-2 T water, as needed
- Place the beans in a small saucepan and cover with water. Add the baking soda.
- Bring the water to a boil, then reduce to a simmer for 20-30 minutes. The beans will be a little mushy--this is OK.
- Drain the beans and place into a food processor with the tahini, 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.