I’m obsessed with hummus ever since I’ve had a sandwich in a little sandwich bar in Norwich. It was a beautiful plate with sundried tomatoes , avocado , arugula and hummus on a crispy rye slice served with side salad and crisps. So simple yet so good.
I use to buy hummus from great little deli and loaf of freshly baked sourdough and it was enough to make me happy)) But ever since I’ve left the city of my dream I have no place to buy those treats from..so I’m making my own hummus now.
And up to this point I wasn’t really satisfied with the taste of my hummus.. I tried a lots of different recipes and this one is the winner. And all thanks to Miso paste.
I found this recipe on Pinterest and I am so thankful for it to everyone who worked on it and shared it with us.
So I adapted it to my taste and I am sharing my formula with you.

A few notes before you start:
1. Depending on the type of your Miso you should adjust it accordingly, because the brands will vary.
2. Tahini. Of course you may use good quality store bought tahini for this recipe, but I prefer homemade simply because its impossible to find it in my city so easy to make and you can be sure there are no nasties in your jar.
You can use it not just for making hummus , it’s a great addition to your salad dressings and dips. I’ll try to add more recipes soon

Ingredients:

 

for the tahini paste:
1 cup sesame seeds
3-6 tbsp olive or rapeseed oil (depends on how thick you like it to be)
salt to taste

 

for the hummus:
2 cups cooked chickpeas
2 tbsp well stirred tahini
2 tbsp cold water
2 tbsp olive oil
1 garlic clove
juice of 1/2 lemon
1 tbsp miso paste (preferably white miso)
2 tbsp blanched almonds (optional)
pinch of red chilli flakes
spices and seeds for garnish


 

1. In a large dry saucepan roast the sesame seeds until golden, it is very important to keep an eye on it all the time because it will burn easily. Set the pan aside and let it cool down for a couple minutes.
Add it in a food processor. Start by adding 1 tablespoon of olive oil. Process the mixture into a paste, scraping down the sides. Add more olive oil until you reach the desired consistency. The paste should be fairly thickly “pourable” . 

Store the tahini paste in the refrigerator in an airtight jar up for several months.


2. 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, oil, 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.

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.