Put a New Spin on Your Hummus
From Yahoo Food’s Cookbook of the Week: Seven Spoons
Hummus with White Miso
Makes about 2 ½ caups (600 g)
I am mad for the combination of white (shiro) miso and tahini. The unapologetic salinity and fermented, umami-rich edge of the miso teases the sesame paste’s mild, rich roundness into standing upright, while the tahini in turn balances out the miso’s oomph.I love nothing more than this spread, flamboyant with garnishes, with some warm naan (page 124), and a cold, cold glass of white wine. That’s my idea of cocktail hour.
Misos will vary in intensity among brands, so the amount may need to be adjusted accordingly.
¼ cup (60 g) blanched almonds
2 cups (450 g) cooked chickpeas or 1 (15-ounce/425 g) can
¼ cup (60 g) well-stirred tahini
¼ cup (60 g) white (shiro) miso
2 cloves garlic, smashed with the side of a knife
¼ teaspoon crushed red pepper flakes
Juice from ½ lemon, approximately 2 tablespoons, plus more as needed
About ½ cup (120 ml) ice water
Fine-grain sea salt and freshly ground black pepper
Toasted sesame oil (optional)
SERVING OPTIONS
Extra-virgin olive oil
Flaky sea salt
Coriander seeds or cumin seeds, roasted and cracked
Ground sumac or za’atar
Toasted sesame seeds, white or black, or pine nuts
Minced fresh flat-leaf parsley and chives
Assorted sprouts (such as mung bean, broccoli, alfalfa)
Fried shallots
In a food processor fitted with the metal blade, process the almonds into a fine meal. Add the chickpeas and run the machine again, stopping and scraping down the sides occasionally, until the beans are crumbly and light. Pour in the tahini, miso, garlic, red pepper flakes, and lemon juice. Blend again for 2 minutes or so, then scrape down the sides of the machine. Switch on the motor and start drizzling in enough water so that the hummus billows up, aerated and fluffy. Depending on the beans, you may not use all the water, or you might need more. Let the machine go for 2 to 3 minutes after the consistency seems right. Taste and check for seasoning. For a roasted accent, drip in some toasted sesame oil.
Let the hummus sit for 30 minutes at room temperature before serving, or refrigerate in a covered container for up to 3 days. Serve with the garnishes of your choosing.
Reprinted with permission from Seven Spoons by Tara O’Brady (Ten Speed Press).
More tasty dips and spreads:
The Vanilla Bean Blog’s Pan-Fried Onion Dip Recipe
Chickpea and Pomegranate Dip Recipe
