Tuesday, May 19, 2015

hummus with white miso.

This past weekend, in between the hours of driving Tyler and I did through New Jersey, Upstate New York, and Pennsylvania, we stopped for dinner in Philadelphia at High Street on Market (home of the greatest potato bread that has ever existed).   While I did not get to bring home a new loaf of potato bread (let's not talk about it), I did get to stuff my face with an incredible spring hummus that reminded me of how much I love hummus and variations of hummus and basically any and all chickpea dips.   

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.  

Hummus with White Miso
Recipe from the Seven Spoons Cookbook

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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