Miso adds a terrific umami kick to almost any savoury dish, hummus being the ideal recipe to showcase this added depth of flavour.
Here’s how to make my Miso Hummus It’s a value-added video in that I also give you a few tips of the trade along the way.
This hummus is wonderful as a sandwich spread, to stuff hard boiled eggs, or as a dip for crudites. If you love hummus, you’re going to love this recipe.
Happy whizzing, my darlings.
Miso Hummus (makes about 4 cups)
1 can (19oz/540mL) chickpeas
2 cloves garlic
¼ cup extra virgin olive oil
¼ cup white miso paste
¼ cup tahini sesame seed paste
Zest and juice of 1 lemon
1 tablespoon Fridge Whisperer no-salt dried vegetable seasoning
½ teaspoon cayenne
Kosher salt and cracked black pepper
Toasted sesame oil and seeds and finely chopped cilantro, for garnish
• Drain and rinse chickpeas, reserving canning liquid in a bowl. Add an ice cube to the liquid and refrigerate until ready to use.
• Place chickpeas, garlic, oil, miso, tahini, lemon zest and juice, vegetable seasoning and cayenne in the bowl of a food processor fitted with blade attached and process until smooth. If necessary, add some of the chilled chickpea canning liquid through feed tube to achieve desired consistency. Season hummus to taste with salt and pepper.
• Spoon hummus into a serving bowl, drizzle with sesame oil, sprinkle with sesame seeds and cilantro and serve immediately.