Hummus with White Miso
Hummus with White Miso By Tara O’Brady I am mad for the combination of white (shiro) miso and tahini. The unapologetic salinity and fermented, umami-rich edge o
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Ingredients
- 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)
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