Dorothy Porker

Miso-amped Hummus from Lucky Peach

After the pumpkin, chocolate and other hummus nightmares of late I understand that hummus with miso sounds very worrying indeed.

Thankfully the idea to add miso to hummus doesn’t come from me, but from Lucky Peach. And the miso in this recipe isn’t a cover-up to disguise the flavor of hummus, but rather a means to enhance it in all it’s hummussy goodness.

I had words with this recipe the first time I made it. My chickpeas would barely budge when I tried to blend them in my food processor. They were absolute dicks. Thankfully someone told me I should use some of the cooking liquids of the chickpeas to help smooth their transition into hummusy goodness.

Then I found my hummus to be quite… firm and Play-Dough like once it had cooled down. I don’t recall where I read this a few weeks ago, but a couple of ice cubes really help turn your hummus into the best gooey fluffy magic ever.

Miso-amped Hummus

This very inauthentic hummus is based on a recipe from Lucky Peach's Power Vegetables, improved over time with tips from internet randos and magazines.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dip, Side Dish, Sides, Snack
Cuisine: Middle Eastern, Vegan, Vegetarian
Keyword: chickpeas, hummus, humus


  • 1 c dried chickpeas soaked overnight
  • 1 tsp baking soda
  • 1/4 c olive oil
  • 1 clove garlic smashed and peeled
  • 1/4 c fresh lemon juice
  • 1 tsp salt
  • 1/4 tsp ground cumin
  • 1/2 c tahini
  • 1 tbsp miso whatever quality you can get
  • 3/4 c chickpea cooking liquid see instructions
  • 3 ice cubes


  • Drain the soaked chickpeas, place them on a kitchen towel and dry them off gently. 
  • Move the chickpeas to a heavy-based pan with the baking soda and cook on a low heat while stirring vigorously for 2 to 3 minutes or so. 
  • Cover the chickpeas until they are submerged in about an inch of cold water and bring to a boil. 
  • Leave to simmer until they are soft. This should take 30 minutes to an hour, depending on the quality and age of your chickpeas. Use a ladle to remove any foam or chickpea skins that come bubbling to the surface. Add water if your chickpeas appear to be drying out, but haven't softened yet. 
  • Drain the chickpeas, making sure you hang on to the cooking liquid. You'll need it for the next step.
  • Place the chickpeas, olive oil and garlic into a food processor along with a first scoop of the cooking liquid. Blitz for 2 minutes. Add more of the liquid if your food processor starts to struggle. 
  • Finally add the lemon juice, salt, cumin, tahini, miso and ice cubes and blend again for another 2 minutes until well combined and fluffy. If your food processor is struggling again use a wooden spoon to beat the ingredients together until the last of the ice cubes as dissolved completely. 
  • Your hummus is now done. Lucky Peach prefers it warm, but I quite enjoy it cold. 


This hummus will keep in the fridge for 2 days. I like to top mine with za'atar or sumac for some extra oomph. 
If you're not having a party and you live alone and you can't get through about half a liter of hummus on your own in 2 days, I recommend you do yourself a favor and halve this recipe. 

Zoek je dit recept in het Nederlands? Ga dan naar voor met miso opgevoerde hummus.

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