Everything goes better with garlic, but black garlic and hummus takes things to a whole new level.
Whether you spread it or dip it, pair it with bread and vegetables or just eat it straight off of a spoon, this recipe from Kaori in Miami will knock the socks off any grocery store hummus.
If you’re in Miami and looking for top-notch flavors, Kaori in Brickell is a go-to spot. Executive Chef Raymond Li blends Mediterranean and Asian flavors to create a whole new profile of taste and style, and this black garlic hummus recipe bridges that gap with mirin and ginger.
“The idea for the dish sprouted from when I first came on board with Kaori,” Li says. “We had limited amounts of garlic in-house, so I replaced the traditional garlic seen in hummus with black garlic we had lying around, and it was an instant moment of revelation. The dish was a hit. The addition of our house-made spiced pumpkin seed furikake for some texture, and the chili sesame oil for some heat was definitely the icing and the candle on the cake.”
Even if you can’t make it to Miami, you can still enjoy this breakthrough dip with the recipe below.
Black Garlic Hummus by Kaori
7 cans garbanzo
5g lemon Juice
water and garbanzo liquid to smooth out
300g Spanish onions
105g black garlic, peeled
25g soy sauce
40g oil, blend or grapeseed
6g fresh ginger
1g xanthan gum
Add your garbanzos, garlic, cumin, salt, lemon juice in the food processor and use garbanzo liquid & water to smooth the mixture
Once blended and smooth, mix with black garlic mixture in mixing bowl and whisk to incorporate them together
Pass through a fine colander and enjoy!
Sautee your onions, black garlic, garlic and ginger until fragrant and onions are translucent.
Add sugar and mix.
Deglaze pan with mirin, soy, water and xanthan, and reduce for 3 to 4 minutes.
Pour contents into a blender and blend on high, emulsify oil by adding while blending.