This is THE best hummus recipe you can find [and I added miso to give an extra touch].
There’s one person I need to say THANKS to, if this is SO good that it will become your favorite. That person is Cosette from Cosetteskitchen.com (you need to visit her blog for more delicious recipes).
If you want to make a good impression, serve this to your friends!
The best hummus recipe (learnt from the best)…with a twist!
I think I said this multiple times on my blog.
Here on Healthy Little Cravings I only share recipes I strongly believe in and I am 100% confident you will love (because they’ve also been approved by others).
Same with this miso hummus.
I found out about hummus a few years ago. To be honest, at first I tried making it at home, but then gave up because I was not happy with the consistency. Then I found a good one at the supermarket but, you know, it was still a processed store-bought “thing”. My goal was to find the perfect recipe.
Then almost a year ago I found this one by my virtual friend, the sweet Cosette.
So creamy. Almost like a mousse. Such an interesting flavor.
I fell in love. It was the ideal appetiser and healthy savoury snack.
And listen, when I share a recipe from a specific country/area I know I have to take inspiration from the best. So who’s better than her for Middle Eastern food?
I knew that if I was going to create a version of it, I had to start from a VERY good recipe. And hers was perfection.
Now, why am I saying “with a twist”?
Why miso? UMAMI.
Yes, my version has miso in it.
I know you could think it’s not authentic anymore. True, it isn’t (and I don’t pretend to).
But adding miso (hatcho in my case) gave that extra touch, it added umami.
Like Samin Nosrat says in her “Salt, fat, acid, heat” book: “the closest translation into English is something like deliciousness or savouriness”.
In simple terms, miso usually adds savouriness and complexity to the flavour, reason why everything seems more delicious.
Not to mention miso is GREAT for our body, particularly for our gut because it’s a fermented food. Miso is rich in minerals and various vitamins (B, E, K…). If you don’t have it in your pantry, you should definitely add it (it’s a staple here)
How long can you store miso in the fridge?
I would recommend making it and then eating it right away (or store into an airtight container for max one day).
If you have leftovers, freeze them and they will last a few months.
Personally I like to prepare a small batch (it’s a very quick recipe after all).
To shorten the time you can cook chickpeas (if you use dry), then freeze and thaw when needed. That is what I do.
If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy! 🙂
Remember: if you try one of my recipes, tag me on Instagram or DM me the photos!
Don’t forget to pin and share this easy and delicious recipe!
THE BEST HUMMUS RECIPE WITH MISO
- 1 can Chickpeas - (You can also use dry chickpeas. Soak them, cook them and let them cool down)
- 1 clove Garlic
- 3 small Ice cubes
- 2.5 tablespoons Tahini
- 2 tablespoons Lemon juice
- 2 teaspoons Miso (I've used hatcho miso) - (Food52 uses instead sweet white miso, will try in the future)
- 2 tablespoons Water
- Pine nuts, olive oil, whole chickpeas, herbs (Cosette also suggests paprika)
Please visit Cosette's page to see what she likes to use instead of garlic (another amazing lebanese recipe;))
- Drain and rinse the chickpeas.
- In a food processor, add chickpeas, garlic, ice cubes, tahini, lemon juice and miso.
- Blend until you get a nice mousse-like consistency (add a little bit of water if needed).
- Add garnishes and serve.I like mine with roasted pine nuts and dry herbs de provence (I know, not very Middle Eastern but so delicious! It has a "roasted" flavour)
Do you love legumes?
I think you would absolutely fall in love with this fresh pea mint pesto pasta! Perfect for Summer.
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