BLACK CHICKPEA HUMMUS WITH BLACK GARLIC AND PRESERVED LEMON

Joe Yonan includes an assortment of hummus recipes in “Cool Beans” (Ten Speed, $30). I was most intrigued by this one calling for black kabuli chickpeas, which he says have a super-nutty flavor and deep black color that turns brown as it cooks. He adds that black chickpeas sold as ceci neri in Italian specialty stores can also be used, as can the lightercolored, smaller ones sold as kala chana in Indian stores, which I found at Patel Brothers supermarket in Decatur. Slightly sweet, umami-rich black garlic and tart, salty preserved lemon add extra elements of intrigue. I ordered both online — if you’ve never used them, they’re fun ingredients to play with in a multitude of recipes you’ll find in a Google search. As a vegetarian, Yonan likes to turn this into a main dish by swooshing it on a platter and topping it with roasted cauliflower seasoned with sumac. 14 ounces dried black chickpeas,

soaked overnight and drained Water

2 (3-by-5-inch) strips kombu (dried

seaweed)

1 1/2 teaspoons kosher salt, divided,

plus more to taste

1/2 cup tahini

1/2 cup chopped preserved lemon,

plus more for garnish

4 black garlic cloves

1/4 cup smoked olive oil (may

substitute regular olive oil) Flat-leaf parsley leaves, for garnish

Combine the chickpeas, 6 cups water, kombu and 1 teaspoon salt in a large pot over medium-high heat.

Bring to a boil, reduce the heat to medium-low, and cook, covered, until the chickpeas are tender, 60 to 90 minutes. Let the chickpeas cool slightly (or refrigerate for up to 5 days), then drain the chickpeas, reserving the cooking liquid.

(You can also make this in a stovetop or electric pressure cooker. Bring to high pressure and cook for 25 minutes if using a stovetop model or 30 minutes if using an electric model, then turn off and let the pressure naturally release.)

Scoop out 1/4 cup or so of the chickpeas to save for garnish.

Combine the remaining chickpeas with 1 cup of the reserved cooking liquid, the remaining 1/2 teaspoon salt, tahini, preserved lemon, and garlic in a blender, preferably a highpowered one such as a Vitamix (or a food processor). Blend until smooth, adding more cooking liquid, 1/2 cup at a time, if needed to keep the mixture from stalling the blender. Continue adding liquid and blending until the mixture is creamy and light textured but not runny. (It should be the texture of thick cake batter.) You might need to use all of the cooking liquid. Taste and add more salt if needed.

To serve, dollop the hummus onto a large serving platter, use the back of a large spoon to swirl it around the plate, and drizzle with the olive oil. Garnish with the reserved chickpeas, preserved lemon, and parsley. Serve with bread, pickles and/or raw vegetables.

Makes about 4 cups.

Per tablespoon: 42 calories (percent of calories from fat, 43), 2 grams protein, 4 grams carbohydrates, 2 grams fiber, 2 grams fat (trace saturated fat), no cholesterol, 62 milligrams sodium.

STYLING BY SUSAN PUCKETT / CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY Black Chickpea Hummus with Black Garlic and Preserved Lemon offers exciting pops of unexpected flavor with items well worth adding to your pantry. The recipe is from “Cool Beans” by Joe Yonan (Ten Speed, $30).