This was my first time using black garlic, which I purchased at my co-op. However, I’ve definitely seen it at Trader Joe’s, but I’m not sure if it’s a regular item there. I’m pretty sure you could find this in Whole Foods in the produce area. Through a month-long fermentation process, regular garlic turns into supergarlic! While regular garlic is touted for being high in antioxidants, black garlic has been shown to contain double the antioxidant properties of regular garlic. Not only is it more nutritious, but it is richer and sweeter, with a melt-in-your-mouth consistency. The flavor really enhances this hummus and would work really well in other dips, spreads, and sauces.

2 15 oz cans of chickpeas or 3 cups of cooked chickpeas
½ head of black garlic, peeled
1 teaspoon lemon juice
½ teaspoon salt
Olive oil

1. Drain the beans and place into a food processor with the black garlic, salt, and lemon juice.
2. Pulse several times to combine, scraping down the sides as you go.
3. While the food processor is on, drizzle in olive oil to desired consistency.