White Miso Hummus
by Nigella. Featured in AT MY TABLEIntroduction
While I freely concede that adding sweet white miso to hummus produces something of a culinary culture clash, the result itself yields a deeply seductive spread. I must also confess that I have to stop myself adding sweet white miso to pretty much anything I'm cooking: it always provides such depth and rich, smoky savouriness.
While it can be eaten as a dip, I like this best slathered on toast with a few more drops of toasted sesame oil and sprinkled with some sesame seeds; and for parties, you can spread it likewise on small, plain crackers.
You'll find it easier to measure out your tahini if it's at room temperature first, and give it a good stir before spooning out.
For US cup measures, use the toggle at the top of the ingredients list.
While I freely concede that adding sweet white miso to hummus produces something of a culinary culture clash, the result itself yields a deeply seductive spread. I must also confess that I have to stop myself adding sweet white miso to pretty much anything I'm cooking: it always provides such depth and rich, smoky savouriness.
While it can be eaten as a dip, I like this best slathered on toast with a few more drops of toasted sesame oil and sprinkled with some sesame seeds; and for parties, you can spread it likewise on small, plain crackers.
You'll find it easier to measure out your tahini if it's at room temperature first, and give it a good stir before spooning out.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: 500ml / 2 cups
- 425 grams drained weight good quality chickpeas
- 1 clove garlic
- 3 tablespoons white miso
- juice of 1 lemon
- ½ teaspoon Maldon sea salt flakes
- 2 tablespoons tahini
- ½ teaspoon toasted sesame oil
- sesame seeds to sprinkle
- 2½ cups drained weight good quality garbanzo beans
- 1 clove garlic
- 3 tablespoons white miso
- juice of 1 lemon
- ½ teaspoon kosher salt
- 2 tablespoons tahini
- ½ teaspoon toasted Asian sesame oil
- sesame seeds to sprinkle
Method
- Drain the jar of chickpeas, and put them into a food processor.
- Peel the garlic clove and pop it into the processor along with the miso and 4 tablespoons of cold water, and then blitz to a puree.
- Add the lemon juice, salt and tahini, and keep running the motor until you have a smooth hummus.
- Taste for seasoning, adding more salt — or indeed lemon juice — if needed, then decant into a serving bowl, drizzle with the toasted sesame oil, and leave for about 30 minutes at room temperature for the flavour of the hummus to develop. Sprinkle with sesame seeds on serving if wished.
- Drain the jar of garbanzo beans, and put them into a food processor.
- Peel the garlic clove and pop it into the processor along with the miso and 4 tablespoons of cold water, and then blitz to a puree.
- Add the lemon juice, salt and tahini, and keep running the motor until you have a smooth hummus.
- Taste for seasoning, adding more salt — or indeed lemon juice — if needed, then decant into a serving bowl, drizzle with the toasted Asian sesame oil, and leave for about 30 minutes at room temperature for the flavour of the hummus to develop. Sprinkle with sesame seeds on serving if wished.
Additional Information
MAKE AHEAD / STORE:
Store in an airtight container in the fridge for up to 2 days.
MAKE AHEAD / STORE:
Store in an airtight container in the fridge for up to 2 days.
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What 1 Other has said
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Posted by neyk1967 on 12th May 2023
Show more commentsadoro humus e adorei muito essa receita.