Black Chickpea Hummus

The other day I was at The Foragers Market in DUMBO (a really lovely place), and I found black chickpeas. The label on the bag said Kabuli Chana, and I got even more excited, because I thought that these chickpeas were Afghan. However, when I looked into the matter, it turns out that the normal chickpeas that I always eat are actually kabuli chana, and that the black ones are called kala chana. These chickpeas have a tougher shell, and hold together well in stews, but I made a dark speckled hummus regardless. I also included some black garlic, which is a fermented garlic that has an incredible smoky/salty flavor. This detail was lost in the end result, so I would just use regular garlic next time for the pungency, and save my black garlic for crostini. I am going to play around with these black chickpeas some more, but here is a photo of the dish, which follows the same recipe as our Traditional Lebanese Hummus.

http://www.kitchencaravan.com/recipe/traditional-lebanese-hummus-recipe