Black Chickpea Hummus is a smooth dip made with black chickpeas instead of regular chickpeas. It has a nuttier and earthier flavour compared with regular hummus that you just have to try! Naturally vegan and gluten-free, it takes just 5 minutes to make.
For an alternative to regular hummus made with white chickpeas, try black chickpea hummus!
You can easily use black chickpeas, sometimes labelled kala chana, from a tin or cook your own at home.
The dip couldn’t be simpler to make: simply blend all the ingredients in a food processor or blender and serve.
The result is a super smooth and silky dip that is delicious enough to serve at dinner parties. It has a complex flavour and is heartier.
For more hummus variations, why not try:
- Chestnut Hummus
- Roasted Red Pepper Hummus
- Caramelized Onion Hummus
- Turkish Hummus
- Roasted Carrot Hummus
Ingredients notes
Black chickpeas – you can easily find tinned black chickpeas in the grocery store – you might see them labelled as kala chana. You need to wash and drain the chickpea before use. You can also cook your own black chickpeas from raw.
Tahini – for a more intense colour, try black sesame seeds tahini.
Garlic – to experiment with flavours, try black garlic cloves.
Extra virgin olive oil
Lemon juice
Cumin powder
Salt and black pepper to taste
Optional – ice cubes. Adding ice gives the hummus a light and whipped texture as the tiny air bubbles found in the ice are incorporated into the mixture.
Optional for garnishing: coriander or parsley, paprika, sesame seeds.
Serving suggestion
Serve with vegetable crudites, such as cucumber or carrots, or warmed pita chips.
I love black chickpea hummus with crusty bread, like this Instant Pot Bread .
Make it part of a mezze with falafel and salads. You could also spread it in a falafel sandwich .
Storage
You can easily store this hummus in an airtight container in the fridge for up to 3 days.
Ensure that you use fresh chickpeas for this recipe that are well in date to extend the shelf life.
You can freeze hummus for up to 3 months. Place in a freezer safe container and top with a layer of olive oil. This helps to keep the hummus creamy when it thaws. Note that the taste and texture may change.
Other black chickpea recipes
Kala Chana nu Shaak (Black Chickpea Curry)
Kala Chana Chaat
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Black Chickpea Hummus
Equipment
- Blender
Ingredients
- 250 gram black chickpeas cooked and drained weight
- ¼ cup tahini
- ¼ cup extra virgin olive oil
- 3 tablespoon lemon juice
- 1 clove garlic
- 1 teaspoon cumin powder
- salt and black pepper to taste
- 3 cubes ice
Optional garnishes
- pinch paprika
- sesame seeds
- coriander leaves
Instructions
- Add all ingredients to a food blender (saving a handful of chickpeas for garnish) and blend until you achieve a smooth consistency.
- You may need to add small amounts of cold water.
- Serve in a serving plate or bowl and garnish with paprika, sesame seeds, the remaining chickpeas, herbs and drizzled olive oil.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Black Chickpea Hummus
Equipment
- Blender
Ingredients
- 250 gram black chickpeas cooked and drained weight
- ¼ cup tahini
- ¼ cup extra virgin olive oil
- 3 tablespoon lemon juice
- 1 clove garlic
- 1 teaspoon cumin powder
- salt and black pepper to taste
- 3 cubes ice
Optional garnishes
- pinch paprika
- sesame seeds
- coriander leaves
Instructions
- Add all ingredients to a food blender (saving a handful of chickpeas for garnish) and blend until you achieve a smooth consistency.
- You may need to add small amounts of cold water.
- Serve in a serving plate or bowl and garnish with paprika, sesame seeds, the remaining chickpeas, herbs and drizzled olive oil.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This simple Eggless Bakery Style Honey Cake requires minimum effort but yields amazing results! A simple, delicious sponge cake that is perfect with a morning coffee, afternoon tea or for any happy occasion.
Pairs beautifully with a cup of Karak Chai .
The Indian Honey Cake is essentially an eggless sponge cake that is soaked in a honey sugar syrup and topped with a fruit jam and coconut.
This cake has been baking in South Indian Bakeries known as Iyengar bakeries for a half a century. This delicious cake is therefore known as Eggless Honey Cake Iyengar Bakery Style or Indian Bakery Style Honey Cake .
It reminds me a lot of my school days! In school dinners, we often had a jam sponge doused in hot custard! Nothing got us more excited than seeing Butterscotch Tart though – word would travel down the queue!
Honey Cake Ingredients
Sponge:
All purpose flour
Sweetened condensed milk
Sunflower oil or other flavourless oil
Orange juice – my preference is good quality smooth orange juice
Baking powder
Baking soda
Lemon juice – fresh or bottled both work well
Vanilla extract or vanilla essence
Honey Syrup
Water
Sugar – I prefer using white sugar rather than brown sugar to prevent the colour of the syrup changing too much.
Honey
Optional:
Add a few drops of rose water
Topping / Jam glaze
Strawberry Jam – I used homemade strawberry jam but store-bought jams work perfectly. optionally use other fruit jam such as mango jam, pineapple jam or rose jam
Desiccated coconut or coconut flakes
Serving Suggestion
Top delicious honey cake slices with fresh strawberries or any other fruit and serve at room temperature.
Storage
You can store honey cake in an airtight container at room temperature for 2 days. This cake is not suitable for freezing due to the jam layer and honey syrup.
Other Eggless Cake Recipes
Ras Malai Cake
Gulab Jamun Cake
Chocolate Orange Cake
Mango Coconut Cake
Eggless Coconut Cake
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Eggless Honey Cake (Indian Bakery Style)
Ingredients
Eggless sponge
- 315 gram Plain flour
- 397 gram Condensed milk
- 235 millilitres Sunflower oil
- 280 millilitres Orange juice
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- 2 teaspoon Lemon juice
- 2 teaspoon Vanilla extract
Syrup
- 240 millilitres Water
- 60 gram Sugar
- 150 millilitres Honey
Topping
- 150 gram Strawberry Jam
- 3-4 tablespoon Desiccated coconut
Instructions
- Preheat oven to gas mark 4 or 350F.
- Grease or spray 2 lb loaf tin then dust with little flour and remove extra flour.
- Place the plain flour, baking soda, and baking powder in a big bowl and whisk properly.
- In another bowl whisk in oil, orange juice, condensed milk, lemon juice and vanilla extract.
- Incorporate wet mixture into dry ingredients.
- Spread the mixture into greased and floured loaf tin.
- Bake the cake until a toothpick comes out clean and top should be a little brown.
- It should take about 50-55 minutes.
- Remove it from the oven and allow to completely cool.
- When the cake is cool, remove it from the loaf tin and arrange it on the board.
- Now prepare the syrup by boiling together water and sugar. Boil this syrup for 5 minutes then turn the heat off.
- Whisk in honey when the syrup is just warm.
- Using a fork or a toothpick to poke the cake.
- Use a spoon to pour on the syrup. You may not need all of the syrup.
- Now melt the jam in M/W for 30-35 seconds and spread evenly on the cake.
- Sprinkle desiccated coconut and leave the cake aside for a while or until jam settles once again.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in September 2017.
