Hummus for Goths (or, Black Garlic Hummus)


Black-Garlic-Hummus-Close

This post was made possible by Sainsbury’s, who sent me some black garlic to try. The opinions in the post are, as ever, mine, and the review is honest.

I heard about black garlic a couple of years ago, and went as far as to see where I could buy it, and then… stopped. I kind of forgot about it. It was there in the back of my mind, but I never took the extra step of actually getting some until Sainsbury’s asked if I wanted to try it. So really, it’s worked out for the best.

 

Black Garlic Hummus 008

 

I think the first thing to note, as was very much noted on Facebook when I posted this picture there, is that ‘jelly-like’ is not the best way to describe any food that isn’t jelly. Even then… there’s something offputting about it.

 

Black-Garlic-Bulb

Looks innocent enough…

 

Depending who you ask, black garlic is preserved, fermented or plain old caramelised. Fermented is the most on-trend word to use right now, but sadly it’s also the least accurate. In fact, it’s completely inaccurate, there’s no fermentation whatsoever going on. It’s heated and heated and heated, but not fermented.

 

Black Garlic Hummus 020

Wait, what?

 

This is what lurks inside that papery husk. Cool, isn’t it? Think of it as super-duper roasted garlic – it’s sweet, and mild, with (as the packaging promises) balsamic and treacle notes. And it’s black as the depths of the ocean, if not blacker.

 

Black Garlic Hummus 024

 

You can use it in any recipe that calls for garlic, and even some that traditionally don’t, since the garlic flavour is so much more subtle than its white counterpart. Which is really counter-intuitive, because just look at it. It looks like death metal garlic. It looks like it’s going to taste really strong, and maybe of liquorice. It’s a little sticky, too, so if you’re chopping it up, a swipe of oil along the blade of the knife might not be a bad idea.

 

Black-Garlic-Slices

I can confirm that I’ve never had jelly of this consistency.

 

The first thing I wanted to try was hummus – it’s delightfully easy to make, so I wouldn’t have to wait long to taste test it. But, of course, I wasn’t going to make a plain old ordinary hummus. No, no. It was hummus for goths I was planning. Goths need snacks, too, you know. I assembled a trifecta of pitch-black ingredients: black garlic, black sesame seeds, and black salt.

 

Black-Garlic-Hummus-Trifecta

 

The black salt – which you can see featured in my banner photo above – is flakes of sea salt mixed with carbon, for the distinctive colour and a hint of scorchy bitterness in the flavour. The black sesame seeds are more commonly found round the outside of sushi. In fact, when I was buying them, the woman on the checkout asked me if that’s what I was making. I hesitated for a moment before saying no, I was actually making a black garlic and sesame hummus. She was briefly fazed, before saying ‘sounds perfectly normal to me.’ Good job, checkout woman.

 

I made this hummus in the food processor, though it can also be done by hand, either with a fork or with a knife and patience. This was how I did it:

  • 400g tin chickpeas in brine – drained, but with 1 – 2 tsp brine reserved
  • 2 cloves black garlic, roughly chopped
  • 1 – 2 tsp black sesame seeds, plus more for garnish
  • 1/2 tsp sesame oil
  • 1 tsp black (or plain) sea salt
  • a squeeze of lemon juice, to taste

Everything except the brine from the chickpeas and the lemon juice goes into the bowl of the food processor. Whizz it all up until the black garlic is evenly dispersed, and then add enough of the brine so that the hummus is smooth – I used about a teaspoon. Have a taste, and add lemon juice until it’s the way you like it. A couple of small squeezes were enough for my liking. You could also add black pepper (goth pepper), if you fancy it.

 

Black-Garlic-Hummus

 

Sprinkle with more sesame seeds – the tiny crunch you get from them is great – and serve.

I’ve looked up some more ways to use black garlic, and I do believe there’s a risotto on the cards, but for a quick way to get trying, this hummus is the way to go. It’s not what you might call a traditional recipe, but that’s never stopped me before.

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About Rock Salt

Seasoning while rocking out since 1983. View all posts by Rock Salt

7 responses to “Hummus for Goths (or, Black Garlic Hummus)

  • G-Man

    I really enjoyed this hummus when you honoured me with a tasting. Super hit of umami (of which I just had to check the definition and found out it means “deliciousness” in Japanese – very apt) and that slight suggestion of sweetness you sometimes get from a good cut of beef. Unless I imagined that but I’m stickin’ by my words. Deliciousness.

  • efwalt

    as an ex-goth I can say it certainly appeals to that side of me 😉 I love black garlic but when it first came out it was so hard to track down and so expensive! !! Still it tastes delicious. Pleased to see Sainsburys offering it. Will my local asda be next? :-p

    • Rock Salt

      Asda will jump on the bandwagon soon, I’m sure! Only £1.50 at Sainsbury’s as well, I was surprised.

      I may not look like a goth any more, but I’m powerless to resist the call of the colour black. Why else would i have black salt in the first place?

      • efwalt

        You never can shake it off can you 😉 people are still shocked by my taste in music now! £1.50 is a lot better than when I bought it – better get down to sainsys ASAP 🙂

  • JamilaJJ

    Haha, this post was great! And I was listening to Behemoth when I read the bit about Death Metal Garlic, which was cool.

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