I wasn't seeking to unearth a new favorite hummus dip, but with Memorial Day right around the corner, I've had mezze on the brain. Summer eating means less meals and more of an "assortment of things that are in season and easy to make". Extra points if they are portable, can be consumed via chips, bread, or pita, and pair well with an ice-cold white wine or a grapefruit beer.
And this dip does all that and more. The inclusion of miso is rather genius - it provides that salty-rich-umami bomb that I seem to crave all of the time (who knew miso and tahini were a match made in food heaven?). It also pairs brilliantly with any kind of spring/summer salad (current version involves asparagus, beans, feta, and lemon) you can dream up which means it will be on heavy rotation all summer long.
Makes about 2 ½ cups (600
g)
1/4 cup (60 g) blanched almonds
2 cups (450 g) cooked chickpeas or 1 (15-ounce/425 g) can
1/4 cup (60 g) well-stirred tahini
1/4 cup (60 g) white (shiro) miso
2 cloves garlic, smashed with the side of a knife
1/4 teaspoon crushed red pepper flakes
Juice from 1/2 lemon, approximately 2 tablespoons,
plus more as needed
About 1/2 cup (120 ml) ice water
Fine-grain sea salt and freshly ground black pepper
Toasted sesame oil (optional)
Optional Toppings
Extra-virgin olive oil
Flaky sea salt
Coriander seeds or cumin seeds, roasted and cracked
Ground sumac or za’atar
Toasted sesame seeds, white or black, or pine nuts
Minced fresh flat-leaf parsley and chives
Assorted sprouts (such as mung bean, broccoli, alfalfa)
Fried shallots
In a food processor fitted with the metal blade, process
the almonds into a fine meal. Add the chickpeas and run the machine again,
stopping and scraping down the sides occasionally, until the beans are crumbly
and light. Pour in the tahini, miso, garlic, red pepper flakes, and lemon
juice. Blend again for 2 minutes or so, then scrape down the sides of the
machine. Switch on the motor and start drizzling in enough water so that the
hummus billows up, aerated and fluffy. Depending on the beans, you may not use
all the water, or you might need more. Let the machine go for 2 to 3 minutes
after the consistency seems right. Taste and check for seasoning. For a roasted
accent, drip in some toasted sesame oil.
Let the hummus sit for 30 minutes at room temperature before
serving, or refrigerate in a covered container for up to 3 days. Serve with the
garnishes of your choosing.
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