Hummus With Miso


Winter is among us in all its beauty. However lovely the snow may be we are fighting cold and flu season by increasing all things that boost immunity. Licorice tea, probiotics, vitamin C, bone broth, bee propolis, zinc and lots of vegetables is what’s happening in my kitchen.

I like to soak dry chickpeas overnight in a little kefir and water to increase their digestibility. I then rinse, drain and cook with a little baking soda. I prefer this to canned and I know they are cooked properly. I find miso paste in the fridge at my local health food store. Miso varies in flavour and intensity but I prefer a mild miso for this recipe.

Hummus with Miso

Hummus With Miso

Makes approximately 3 1/4 cups
Adapted from Tara O’Brady’s Seven Spoons

3 cups cooked chickpeas (or canned)
2 – 3 garlic cloves
1/4 cup white miso
1/3 cup tahini
Juice of 1/2 lemon
2/3 cup cold water
1/2 tsp. sea salt
1/4 tsp. crushed red pepper flakes
1/4 tsp. ground black pepper
2 tsp. toasted sesame oil

To Serve:
Minced parsley
Chili oil
Flaky sea salt

In a food processor fitted with a blade process the chickpeas, garlic, miso, tahini, lemon juice,, sea salt, crushed red pepper flakes, black pepper and sesame oil. Scrap down the bowl a few times while blending. Drizzle in the cold water while the machine is running. Blend until very smooth, 2 to 3 minutes.

Plate and drizzle with chili oil, sumac and minced parsley. Serve with crackers, pita or vegetables.