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Miso Hummus

Recipe In Ten Minutes For An Umami Twist On The Classic Hummus

Miso hummus recipe searches usually come from people who've had it once at a restaurant and want to recreate that umami hit at home, and the best part is that this dish is quite easy to make, despite the ire it might draw from hummus purists. White miso paste is mixed directly into hummus made with chickpeas, lemon zest and juice, sesame oil, garlic, and a little crushed red pepper. Everything goes into a food processor at once and turns smooth, into something noticeably richer and saltier than plain hummus, without any dairy or tahini. In this hummus recipe, the miso used is the same one that the Japanese love so much. It is made by fermenting soybeans and rice, which are left to break down slowly under controlled conditions until they form a thick, concentrated paste. White miso specifically has a higher proportion of rice to soybeans than red or darker miso varieties, giving it a milder, slightly sweeter flavour with less of the deep savoury punch that red miso has. It’s a milder form that goes well with the flavours of the hummus, but just in case, start small. Everything from chickpeas to garlic in this hummus recipe goes into the processor raw and unchopped, since the machine does all the work. There's no toasting, roasting, or pre-cooking step anywhere in this recipe, which is part of what makes it a great ten-minute dish rather than one that just looks quick on paper. Miso hummus keeps well for up to two weeks in an airtight container in the fridge, longer than most fresh dips, thanks to the natural preservative effect of the fermented miso.