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Miso Hummus

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Makes 6 to 8 servings 1x

Time 15 minutes with precooked chickpeas

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Ingredients

  • 2 cups cooked or canned chickpeas (if you’re cooking your own, reserve at least 1 cup cooking liquid)
  • 1/4 cup white or yellow miso, or 2 tablespoons red miso
  • 1/2 cup tahini
  • 1/4 cup olive oil, plus more for garnish
  • 2 cloves garlic, peeled, or more to taste
  • Juice of 1 lemon, plus more as needed
  • 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkle for garnish
  • Salt and pepper
  • Chopped fresh parsley for garnish

Instructions

  1. Put the chickpeas, miso, tahini, olive oil, garlic, and lemon juice, and 1 tablespoon cumin in a food processor (or a blender for even smoother hummus), sprinkle with salt and pepper, and begin to process. Add chickpea-cooking liquid or water as needed to produce a smooth purée.
  2. Taste and adjust seasoning, adding more salt, pepper, or lemon juice as needed. (To make it thinner, add more cooking liquid, water, lemon juice, or olive oil.) Serve, drizzled with olive oil and sprinkled with a bit of cumin or paprika and some parsley.

— Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition