This striking black hummus is made with black beans and black sesame tahini for a unique flavor and color; topped with a richly spiced beef plus fresh parsley and pomegranate seeds for a touch of fruity sweetness.
Black linguine. Green shakshuka. Blue moon milk… I’m pretty obsessed with unexpected (natural) colors in my recipes lately. Because, let’s face it, with eat with our eyes before anything even touches our lips. And this hummus, perplexingly black where you’d expect pale yellow, is no exception.
Good hummus is like a culinary mix tape, if you will.
On its own, it’s rather lackluster, bitter even. But in its final form, all the elements in and on the hummus—salt, acid, fat, and sweet—all serve to offset and balance out that bitterness perfectly.
I’d argue that each element is essential in its own right: the recipe just isn’t quite the same without the fatty richness of the beef or the tart sweetness of the fresh pomegranate.
When you take that perfect bite, one with a hearty dollop of hummus on top of soft pita bread with a bit of spiced beef, spices and olive oil, herbaceous fresh parsley, and a few pomegranate arils for good measure, your tastebuds will sing.
Ok, so I’ll admit: while the final result is quite pretty once you’ve got all the toppings on there, there’s no ignoring the fact that the hummus itself looks a bit like dark gray, wet cement.
Black beans, as it turns out, aren’t black on the inside, so even with the addition of the black tahini it’s not enough to turn this hummus pure black (which I think is what I envisioned when I set out to make it). Appearances aside, this hummus would make quite a splash at your next dinner party or gathering.