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Black Cumin Hummus

This black cumin hummus, made with nigella seeds, is a simple twist on the classic that adds a subtle nuttiness and extra depth of flavour. Smooth, creamy and lightly tangy, it’s a delicious dip that works for everyday snacking or for sharing. Using freshly cooked chickpeas gives an extra silky texture, especially if you use some of the cooking water, but tinned chickpeas work perfectly too - just use a little of the liquid from the tin or some filtered water to loosen the mixture. Serve it with crunchy crudités, warm flatbread or alongside falafels for a more substantial dish.
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 6 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tin or 2 cups cooked chickpeas
  • 1 small lemon juiced
  • 1 large or 2 small garlic cloves
  • 2 Tbsp tahini
  • Salt and pepper to taste
  • 2 tsp nigella black cumin seeds
  • 2 –4 Tbsp cooking liquid or water
  • To garnish:
  • A few whole chickpeas
  • Extra nigella seeds crushed or whole
  • 1 Tbsp olive oil
  • Optional pinch of chilli flakes

Method
 

  1. Lightly crush the nigella seeds using a pestle and mortar to release their flavour.
  2. Drain the chickpeas, reserving a small handful for garnish.
  3. Add the remaining chickpeas to a blender along with the lemon juice, tahini, garlic and most of the crushed nigella seeds. Season with salt and pepper.
  4. Blend until smooth, adding the cooking liquid or water a little at a time until you reach a thick, creamy consistency.
  5. Taste and adjust seasoning if needed.
  6. Transfer the hummus to a serving bowl. Top with the reserved chickpeas, a drizzle of olive oil and a sprinkle of the remaining nigella seeds. Add a pinch of chilli flakes if you like a little heat.
  7. Serve with crudités, flatbread or falafels.