Miso Hummus

Are we due for another dip? I think so. But hear me out, because this miso hummus dip is special. It’s not like your ordinary hummus. It has that extra oomph you long for in a dip; that secret ingredient everyone will be asking you about. The combination of miso and apple cider vinegar gives this hummus a depth you never knew was possible in a dip. Neither are too overwhelming or powerful, simply flavorful. We came across a this miso cauliflower dip, and knew we had to adapt it to our liking. Though I’d love to try it with cauliflower, I needed to experiment first with my all-time favorite snack: traditional hummus, so using beans was a must. The outcome was nothing short of delicious. I don’t know how else to describe it. It honestly may be my favorite hummus to date. To date. I don’t think I’ve ever bought one I liked better. And it’s so easy to make! The only thing you need to cook is the garlic which takes only 10 minutes. In that time, you can be prepping your other ingredients and adding them to your food processor ready to whip up in no time.

This is the perfect addition to any brunch, lunch, or dinner party. Or if you simply love hummus like I do, just making this for the week is fantastic. Ready to get started? Me too.

Enjoy!

What You’ll Need:

• 1 15, oz can of chickpeas, or made fresh, rinsed
• 5 cloves garlic, roasted
• 1/4 c. extra virgin olive oil
• 1/4 c. tahini
• 2 T brown miso*
• 2 T apple cider vinegar
• 1 tsp lemon juice
• about 3 T water, or until it blends smoothly

*Brown miso can be substituted for white miso. White miso is more bland so you may need more. Start with 2 tablespoons and add if you need to.

What to Do:

1. Wrap your garlic in tin foil and roast your in 350° oven for about 10 minutes.
2. Meanwhile, in a food processor, combine chickpeas, tahini, miso, vinegar, lemon juice, and olive oil. When your garlic is done, add to the mixture and blend. If it is too thick, pour in a couple tablespoons of water until it blends nicely. Blend until smooth.
3. Top with green onions and freshly ground black pepper. Serve with freshly chopped vegetables, veggie chips, or any other dipables.

Enjoy within a week of making. Makes about 2 cups of hummus