Weekly Recipe: Black Garlic Hummus by Kaori

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.

See also: Four Fierce, Femme Bartenders Share Their Most Inspired Cocktail Recipes

“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

Ingredients:

Hummus

• 7 cans garbanzo
• 25g garlic
• 5g lemon Juice
• 9g cumin
• 18g salt
• water and garbanzo liquid to smooth out

Topping

• 300g Spanish onions
• 105g black garlic, peeled
• 15g garlic
• 50g mirin
• 25g soy sauce
• 50g water
• 40g oil, blend or grapeseed
• 6g fresh ginger
• 10g sugar
• 1g xanthan gum

Directions:

Hummus

1. Add your garbanzos, garlic, cumin, salt, lemon juice in the food processor and use garbanzo liquid & water to smooth the mixture
2. Once blended and smooth, mix with black garlic mixture in mixing bowl and whisk to incorporate them together
3. Pass through a fine colander and enjoy!

Topping

1. Sautee your onions, black garlic, garlic and ginger until fragrant and onions are translucent.
2. Add sugar and mix.
3. Deglaze pan with mirin, soy, water and xanthan, and reduce for 3 to 4 minutes.
4. Pour contents into a blender and blend on high, emulsify oil by adding while blending.

Visit Kaori in Miami and online to learn more.