Black chickpea hummus with black garlic and preserved lemon from Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes (page 42) by Joe Yonan

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Notes about this recipe

  • shelbstirr on June 03, 2025

    I cut the recipe to 1/3 and made it with a can of chickpeas. It’s really good! This may be my go to hummus recipe for this summer as I always have preserved lemon and black garlic on hand. Did not need to add any salt, there was plenty from the lemon.

  • SheilaS on May 14, 2024

    I love the nutty flavor and texture of black garbanzos and wasn't sure losing that texture was a good idea but this is delicious. Using preserved lemon both in the hummus and as a garnish and saving some beans to garnish make this a great hummus. I used in the roasted cauliflower recipe but it's delicious on its own as well.

  • Tee.Tee on October 24, 2021

    I was intrigued by this rendition of hummus. The black garlic took it over to a sweeter side. The preserved lemon is the star flavoring in this. Next time I will add more instead of erring on the conservative side. I would like to play with this recipe a bit more

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