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Black Hummus?

post #1 of 16
Thread Starter 
Decided to whip up a batch of hummus today. However, instead of canned garbanzo beans I want to use dried beans, and I realized that there's an Indian grocery nearby that sells black garbanzos. OK! Then it occured to me that there are black sesame seeds, and I found a source for black tahini. Based on what I now know, the hummus will end up a somewhat unappetizing grey, not what I want, regardless of taste. So, what might be used to color the hummus to give it a black color?

shel
post #2 of 16
Gills from portabellos, maybe a hit of red beet juice, squid ink. Just off of the top of my head.

--Al
post #3 of 16
Squid ink,, black truffle paste / .?????
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post #4 of 16
Instead of olive oil... try motor oil.. Just kidding. :rolleyes:

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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post #5 of 16
Howz about some black beans? I use the liquid from a can o' beans in some boiled white rice with a fistful of cilantro, and everyone loves it...
post #6 of 16
Thread Starter 
Black beans are too grey when used in hummus. Plus they'll dilute the flavor of the black garbanzo beans. Thanks for the suggestion.

shel
post #7 of 16
I have food coloring, but no black. No white either, for that matter.

This brings up an interesting question--what foods are really black besides burnt things and black pepper? And black pepper doesn't color the food it's in.

I made a blue custard once, just by adding blue food coloring to custard. My then-teenage stepkids loved it. I called it close-your-eyes custard.
post #8 of 16
I thought i had sent this but i think something must have screwed up. Anyway, I think you shouldn;t try for black, since you either have to use coloring, which is gross and doesn;t make things look more appetizing, or add something that has a flavor that probably won;t go with the hummus.
Why not do something to enhance the greyness of the hummus - maybe adding black sesame seeds whole into it, to give some flecks of black, and some nice chopped parsley on top. Maybe even paprika could enhance the appearance, seeing the grey through the red and green. Then choose a nice colored dish, like silver or maybe a dark wine red color.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #9 of 16
Thread Starter 
You did send that, and I replied. The messages must have gotten lost in the server update. Anyway, after looking at the possibilities, I decided to do pretty much what you've suggested. Thanks!

shel
post #10 of 16
Thread Starter 
I don't believe there is any true black vegetables and plants found in nature, although there are some things that are pretty close, such as black carrots.

I'll post info in another thread ... Carrot Museum

shel
post #11 of 16
How about black trumpet mushrooms?
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post #12 of 16
Thread Starter 
I don't know as I'm not familiar with the many varieties of 'shrooms. Considering how 'shrooms grow, there may well be some black varieties.

Thanks,

scb
post #13 of 16
I agree with Siduri.
Instead, why not blitz some black olives through it...Might look good and it tastes great. By the way, is there any difference in the flavour of black beans. Tesco sells them, but I'm reluctant to try till I know wat to expect
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #14 of 16
Thread Starter 
Oh, I like that idea ... the olives will certainly add a nice touch.
The black garbanzo beans have a richer, somewhat more earthy taste, at least the ones that I tried did. However, I bought the least expensive ones just to try, and there were two ther types/brands in the market. Both had a deeper color and the owner of the market suggested one of the choices other than the one wjich I bought. I'll try onee of the darker beans this next time.

If you go to this thread http://www.cheftalk.com/forums/recip...mus-humus.html and scroll down you'll find a few comments about the black garbanzo beans and a recipe that shows them off very nicely.

My notes on the recipe:
Notes: Use two chipotles and a little more adobo sauce. Use agridulce paprika.
Rinse chipotle can and use the adobo/water mixture in place of plain water.
1 cup cilantro leaves could be OK
shel
post #15 of 16
I don't have any suggestions as to how to darken a "black" Hummus, but I also like to play around with variations on classic simple recipes/formulas. One that I am currently trying to refine is a "Japanese" Hummus using Edamame', with ginger, sesame oil, yuzu, and garlic. So far I have discovered that the sesame oil can only be drizzled on at the end, due to it being so strong. I also want to try to heat it up a little with a garlic chili paste.

Any suggestions re.. a way to get the finish product into people's mouths? I think that fried wonton wrappers are logical, but they seem a little "Chung King" to me.

Sorry if this is a thread hijack.
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post #16 of 16
As an alternative to pita bread to go with a spicier hummus tahini, how about Indian naan? I haven't tried that, but I know it would be delicious.
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