Garlic black, fermented, 0.25 kg pot

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  • Black garlic is not a different variety. It is common garlic that is placed in a curing process involving heat and humidity over a month-long period using specially designed machines and environmentally controlled temperatures. These designed conditions also allow for the Maillard reaction to occur, which is the process that yields new flavor combinations allowing the Black garlic to have a mild, sweet, and no heat taste. Black garlic has grown in popularity among high-end restaurants for its unique flavors and is also known for not leaving a pungent garlic odor on the breath. It has a mild, sweet, and syrupy taste with a molasses undertone and nuances of tamarind and soy sauce.

  • Black garlic can be consumed raw and used in cooked applications such as roasting, sauteing, and baking. It is an ideal ingredient for making rich and complex purees, dressings, rubs, marinades, and sauces. Black garlic can be roasted and spread on bread as a sweet topping. It can also be sauteed in oil, chopped, or diced and added directly to pizzas, pasta, rice, and legume-based dishes. In addition to savory dishes, Black garlic can be used in the preparation of innovative desserts such as ice creams and chocolate-based dishes. Black garlic pairs well with eggplant, mushrooms, tomatoes, cheese, grilled white fish and shellfish, smoked meats, ginger, chocolate, chilies, herbs such as basil, parsley, and cilantro, truffles, olives, brown sugar, and sesame oil.

  • Once opened, store in the refrigerator.

  • Black Garlic Hummus


    1 can chickpeas
    1 tsp. baking soda
    1 clove garlic
    2 bulbs of black garlic
    1/3 cup water
    6 Tbsp. Tahini
    2/3 cup extra-virgin olive oil
    1/2 tsp. salt


    1. Add water to a pot about half full, and set the stove to medium heat. Try to use a large pot, the chickpeas tend to foam up during the boiling process and can easily overflow. Wait for the water to boil.
    2. Drain the chickpeas from the can, and rinse it out.
    3. When the pot of water is boiling, add in the chickpeas and baking soda and give it a stir and let it boil for 20-25 minutes with no lid.
    4. Once the chickpeas have been boiling for 20-25 minutes and are all super soft, drain them and rinse them again with hot water to remove the baking soda.
    5. In a food processor, blitz together the water, garlic, and black garlic until it becomes a black paste
    6. Then add in the chickpeas (skin and all), tahini, olive oil, and salt, and blitz it until it is creamy and smooth.
    7. Put it in the refrigerator for a firmer hummus consistency, else serve it as is!
    8. Drizzle some good quality extra virgin olive oil over the hummus and top it with sesame seeds, parsley, or smoked paprika and serve it with veggies, fresh pita, or pita chips!