Dude I love hummus. It’s been a lifelong infatuation that started at a young age. I have distinct memories of being a kindergardener and bringing hummus to school on a bagel with tomato slices on it and having two kids at my lunch table be all like “Ewwww what is that?” while peering over their basic ham & cheese sandwiches and ho-hos. And I’d be like, “Back off bitches, it’s hummus.” Well, not really. But I did stand up for hummus since I was a wee one. And now everyone likes hummus. Hummus is cool. Always has been, always will be. Those lil homies just hadn’t experienced its magical wonders yet.
Another thing I’m into lately is Miso paste. I bought it at work one day (PSA: an 8oz container of White Miso Paste is $1.69 at Trader Joe’s) with no idea what to do with it but I was intrigued.
I’ve found things to do with it since! Like make this Ginger Miso Baked Tofu. Man that was good. I’ve also been adding it to rice, vegetable, and noodle dishes for a lil festive umami flair.
Before I knew it, I was hooked. I’d crave miso. I was eating it straight out of the container with carrots, as if it were actually hummus. And then, it hit me: Miso Hummus.
And ever since that epiphany hit, I knew I had to make it. I believe during this epiphany I was texting with my friend/food styling idol, Becky (hi, BH!) and mentioned it to her and she sounded as excited as I felt. And since then I’ve been on a Miso Hummus mission.
Well, after a little experimenting, I must say, mission accomplished. This miso hummus is boss. It’s all the legume-y umami creamy dreamy luscious yummus hummus foodstuff I dream about. Yes, I dream in hummus. Be jealous.
I ate this hummus in the morning. Did you know that’s actually traditional in parts of the world? With pickles. Seriously. Pickles + hummus = best breakfast (or snack) combo ever. Anyways, you can make it and eat it however and whenever you’d like. Or not. You do you.
Happy hummus, friends 🙂
Prep Time: 5 minutes
Cook Time: 0 minutes
makes about 1.5 cups hummus
- 1 15 or 16 ounce can garbanzo beans (chickpeas), drained and rinsed with water from chickpea can reserved and set aside
- juice of 1/2 a lemon
- 1/2 clove garlic depending on how garlick-y you like hummus (totally optional, can be omitted)
- 3 tablespoons miso paste (I got mine at Trader Joe’s)
- 1 tablespoon olive oil
- 2 tablespoons liquid reserved from chickpea can
- salt & pepper to taste
1. Drain liquid out of chickpea can and set liquid aside. Do not throw it away. This liquid is a very helpful component in achieving good hummus texture. Trust me.I learned it in food science. They taught us important stuff at NYU.
2. Rinse chickpeas and place in a food processor or blender. Juice 1/2 a lemon and add to food processor. Mince garlic and add. Add olive oil and 2 tablespoons liquid from chickpeas.
3. Grind chickpea mixture in food processor until desired consistency is achieved. You may have to mix it a few times with a spatula or spoon. Personally I like my hummus a little chunky, but if you like it super smooth, blend away!
4. Add salt and pepper to taste. Serve with vegetables, pita bread, pita chips, crackers, or add to sandwiches.
More Hummus-y Goodness:
- Barley Hummus Barley Bowl with Sweet Potatoes & Kale
- Curried Pumpkin Hummus
- Black Bean & Butternut Squash Swiss Chard Wraps