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.