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 later, but a couple of ice cubes really help turn your hummus into the best gooey fluffy magic ever.
Update: Chickpea-Garlic Spread
I have updated the recipe below to add instructions on how to make a garlicky hummus dip, or just a chickpea-garlic spread if you want to be proper about calling hummus hummus and other things made with chickpeas and other ingredients something else.
You can eat the dip however you like or use it to make:
Miso-amped Hummus and Chickpea-Garlic Spread
- 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
For chickpea and garlic spread
- 1 portion the above
- 3 heads garlic separated into skin-on cloves
- olive oil a fair amount
- 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 the roast garlic if you're making chickpea and garlic spread) 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.
To make chickpea-garlic spread
- First, take a moment to resist the urge to call this garlic-hummus. Hummus is made with chickpeas only. Add anything else and it's no longer hummus. We're calling this a spread. S P R E A D.
- Preheat an oven to 160 C.
- Spread the individual unpeeled garlic cloves in an oven layer in an oven dish. Coat evenly in olive oil and salt generously.
- Roast the garlic cloves until they have gone soft and squishy, in my oven this takes about 30-45 minutes.
- Peel or smoosh the garlic out of their skins.
- Blitz the roast garlic cloves into the hummus that will no longer be a hummus alongside the other ingredients mentioned in step 7.