Hummus with White Miso
By Tara O’Brady
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, 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.
Recipe from Seven Spoons by Tara O’Brady. Order your copy here.
Hummus with White Miso
- 1/4 cup (60 g) blanched almonds
- 2 cups (450 g) cooked chickpeas or 1 (15-ounce/425 g) can
- 1/4 cup (60 g) well-stirred tahini
- 1/4 cup (60 g) white (shiro) miso
- 2 cloves garlic, smashed with the side of a knife
- 1/4 teaspoon crushed red pepper flakes
- Juice from 1/2 lemon, approximately 2 tablespoons, plus more as needed
- About 1/2 cup (120 ml) ice water
- Fine-grain sea salt and freshly ground black pepper
- Toasted sesame oil (optional)
- 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
SERVINGS: Makes about 2 ½ cups (600 g)
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, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 by Tara O’Brady.