Miso Tahini Hummus
It was only a matter of time before I combined two of my favorite ingredients–miso and tahini–and whipped them up into a creamy hummus that is so addictive it has basically turned into its own food group in our house. Every plate of food is evenly balanced with veggies, protein, grains and a giant scoop of this amazing hummus. Yep-we’re on a full blown hummus roll!
As we get busier on the farm it’s great having protein packed snacks on hand when we’re running around the fields and not taking proper lunch breaks. This hummus has been made a least a half a dozen times in the last month and there is no end in sight! My food processor is getting a great workout these days.
Not only does this hummus taste good as a dip for crackers, veggies and pita bread, but I also really enjoy it smeared on sandwiches, toast, and dolloped on top of grain bowls. It’s honestly the most flavorful hummus I’ve made and I hope you all enjoy it as much as we do. This recipe was inspired by Tara O’Brady– the author of the lovely cookbook Seven Spoons. I’ve switched things up a bit to suit what we have on hand and really enjoy this. Grab some crackers and dig in!
Cheers from Tumbleweed Farm!
Miso Tahini Hummus
Prep Time: 15 minutes Cook Time: 0 minutes Serves: 2 1/2 cups
- 1/4 cup unsalted pine nuts (or unsalted almonds) + additional for serving
- 2 cups cooked chickpeas, if from the can drained
- 2 cloves of garlic, chopped
- 1/8 teaspoon crushed red pepper flakes
- 1/4 cup tahini (I reccomend this brand)
- 1/4 cup white miso
- 2 Tablespoons unseasoned rice vinegar
- 1/2 cup ice water
- fine grain sea salt and freshly ground black pepper
- Minced cilantro or parsly for serving
- olive oil for serving
- In a food processor blend the pine nuts into a fine meal. Add the chickpeas, garlic, and red pepper flakes and continue to process until well combined. Pour in the tahini, miso and vinegar and continue to blend, stopping to scrape down the sides as necessary. With the motor running slowly drizzle in the ice water. Process for about 2 minutes until the mixture is extremely smooth and creamy.
- To serve add some minced cilantro, a drizzle of olive oil and additional pine nuts.
Notes*This recipe is adapted from Tara O'Brady *Use this recipe as a guide *Adjust measurements and ingredients as necessary