Akrame Benallal's oriental black hummus

Akrame Benallal

Timeless, healthy and veggie, hummus never ceases to shine on aperitif tables. On the occasion of the release of his book Shirvan by Éditions de la Martinière, chef Akrame Benallal reveals the recipe for his black hummus , intense and strong in flavor like a trip to the Orient with notes of eggplant, cumin or charcoal that give it a dark and super original texture.

Ingredients to shop for 15 people

500 g cooked and drained chickpeas

1 kg of eggplant

200 g tahini

20 cl of citron juice

15 g de cumin

6 g vegetable charcoal powder

Salt and pepper

QS food hay

The eggplants

Prick the aubergines with a fork then bake them whole, without fat, for about 30 minutes in an oven preheated to 200°C.

At the end of cooking , when they are completely soft, remove the skin, collect the flesh.

In a large saucepan , place a good amount of hay and put the fire with a blowtorch.

In a small saucepan, put the eggplant flesh.

Place the small saucepan in the first, then cover both with aluminum foil and allow to smoke until the hay is consumed.


Mix the chickpeas with the tahini, lemon juice and cumin.

Then add the smoked eggplant flesh and the charcoal powder.

Blend again until you get the desired texture.

Salt and pepper.


Serve in a bowl with pita bread.

Also discover: Jean-François Piège's ratatouille and the recipe for good asparagus .

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