Miso Hummus
Ingredients:
1 cup dried chickpeas
1/2 teaspoon baking soda (for soaking and cooking chickpeas)
2 tablespoons Creative Koji bean miso (e.g., black bean or pink bean miso)
3 tablespoons tahini
2 tablespoons lemon juice (about half a lemon)
1 clove garlic, minced
2 tablespoons olive oil (plus extra for drizzling)
1/4 teaspoon smoked paprika (optional, for a smoky flavor)
1 teaspoon toasted sesame seeds (for garnish)
1/4 teaspoon ground cumin (optional, for added depth)
Salt to taste (use sparingly as miso is salty)
Water as needed for blending
Instructions:
Prepare the Chickpeas:
Rinse the dried chickpeas and place them in a large bowl.
Add 3 cups of water and 1/4 teaspoon baking soda. Let the chickpeas soak overnight or for at least 8 hours.
Drain and rinse the soaked chickpeas.
Cook the Chickpeas:
Place the chickpeas in a pot with enough water to cover them by about 2 inches. Add another 1/4 teaspoon of baking soda.
Bring to a boil, then reduce to a simmer. Cook for 60–90 minutes, or until the chickpeas are very tender. Skim off any foam that forms on the surface.
Drain the chickpeas and let them cool slightly.
Blend the Hummus Base:
In a food processor, combine the cooked chickpeas, Creative Koji miso, tahini, lemon juice, garlic, olive oil, and cumin (if using). Blend until the mixture is smooth.
Adjust Consistency:
Add water, one tablespoon at a time, blending after each addition, until you achieve your desired texture.
Taste and Adjust:
Taste the hummus and adjust as needed. Add more lemon juice for brightness, a touch more miso for umami richness, or a small pinch of salt if necessary.
Plate and Garnish:
Spoon the hummus into a serving bowl. Drizzle with olive oil, sprinkle with smoked paprika, and garnish with toasted sesame seeds.
Serve:
Pair with fresh veggies, warm pita, crackers, or use it as a spread on sandwiches. This hummus shines with crisp cucumbers, roasted vegetables, or artisan bread.
