Black Chickpea and Herb Hummus

Black Chickpea and Herb Hummus

Hummus made special by fresh herbs and the intense flavor of black chickpeas.

I have only recently discovered the existence of black chickpeas! Bear with me!
A few days back I walked into my local fruit and veggie store and in the bean and legume area I saw them! At the beginning I wasn’t totally sure what they were so I asked for help to the shop assistant.

Of course I had to try them! So I bought some and decided to use them into one of my favorite recipe: hummus!

To make it special I added a mix of fresh herbs, which enriched its flavor making this hummus not the ordinary kind 🙂



  • 2 cups of boiled black chickpeas
  • juice of half lemon
  • 1 tbsp black sesame tahini sauce
  • salt
  • 1/4 tsp chili powder
  • 2-3 tbsp extra virgin olive oil
  • 1/4 cup or more of water
  • a mix of fresh herbs (thyme, mint, rosemary)

Soak the black chickpeas overnight then boil them into salted water for 3 to 4 hours or until cooked. These will take a bit longer than standard chickpeas to soften up. To shorten cooking time, you can use a pressure cooker too

Place all the ingredients (minus the EVO) into a blender or food processor and pulse until creamy adding the oil and water as you go.

Transfer the hummus into a serving plate, drizzle with more extra virgin olive oil, some white sesame seeds and thyme

If you love hummus like I do, check out all my other recipes here .




About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.