While working on a story for Fine Cooking magazine* we “called in” product from some growers. (That means we called the growers and asked them to send us product for testing and developing). Tucked in the box from Timeless Food, having nothing to do with the story, was a bag of black chickpeas.
I had never seen them before. When raw, they are like tiny gleaming onyx stones with a little peak on top, like the kiss of a chocolate morsel. A couple of cracked peas revealed an interior similar in color, though more yellow, than ordinary chickpeas. I soaked them overnight, as I would any chickpea, and in the morning they were slightly expanded and, thanks to the glistening surface of the water, looked even more jewel-like.
After simmering the soaked beans for nearly 2 hours (longer than most chickpeas), they were tender inside, although the skins are someone chewier, and don’t easily slip off the way they do on other chickpeas. I wondered if they would add an unpleasant texture to hummus.
They did not.
Black Chickpea Hummus is decidedly different from regular hummus: it is nuttier, earthier, and more coarse. It somehow seems a little heartier. As you can see from the photo above, the hummus is not dark black like the exterior of the pea; the color is more like a milk chocolate shake with little bits of shaved chocolate mixed in.
We are smitten.
* Here’s a story I wrote in the April ’16 issue of Fine Cooking about a real passion of mine, Israeli Style Hummus
* Here is my basic recipe for really good, Authentic Hummus
|Servings 3 cups|| |
- 2 3/4 cup black chickpeas (about 7 ounces)
- 1/2 cup tahini
- 2 tablespoons lemon juice
- 1 finely minced garlic clove
- 1/4 cup extra virgin olive oil
- 2 tablespoons chopped parsley
- Place the chickpeas in a bowl with enough water to cover them by two to three inches and allow to soak 8 hours.
- Drain off the soaking liquid, transfer the chickpeas to a pot and cover with enough cold water to cover by at least three inches. Bring to a boil and immediately reduce to a gentle simmer. Continue simmering until the chickpeas are tender, about 2 hours. Drain, reserving 2 cups of the cooking liquid. (You won’t need all of it.)
- Combine the chickpeas in a food processor with the tahini, lemon juice, garlic, salt and 1 cup plus 2 tablespoons of the cooking liquid. Run the machine until the mixture is fully pureed, stopping several times to scrape down the sides.
- Place a spoon in the tahini and lift it straight up. The mixture should be thick enough to take time to fall off the spoon, and not so thick that it falls in one big clump. It should ribbon slightly. If it is too thick, add more of the cooking liquid, one tablespoon at a time, testing between additions.
- Place the hummus in a shallow bowl and draw a concentric spiral in the surface with a spoon. Drizzle the well with the extra virgin olive oil and sprinkle with fresh parsley.
|153 calories||2g carbohydrates||1g fiber||11g fat||2g saturated fat|
Amy Nieporent says
Sounds wonderful, where are these jems available?
Marge Perry says
Ah, good question! I linked to the company’s website– they sell them directly. I have not found them in many other places, although I did check Whole Foods and Amazon I am guessing some specialty India stores may also carry them.
Saranya Pothiraj says
All everyone here , this chickpeas is mostly used in South India..it should be sure available in indian grocery shop.. it’s really protien rich.we eat as evening snacks and sometimes also as holy food from temple..
You can add warm water to soak it , to redic soaking .. try puting in pressure cooker for three blows(try as you need,varies according to age of the seeds) so it will cook easily and also in good texture.
Have a delicious eve
Ramachandra Vemulapalli says
I see these black chickpeas in all Indian stores. Now on Amazon too. But they started calling them Desi Chana.
Mairi COia says
I just found these black gems in my local ROME fresh produce market…… thanks for the recipe. Just about to try it!
Marge Perry says
I am looking forward to hearing how it turns out!
Gail NK says
I’ve always described black chick pea hummus as looking like mocha ice cream with vanilla flecks. Very very yummy!