If you follow a simple formula, it’s easy to make hommus out of just about anything. But for a completely unexpected twist, try hommus with the addition of miso.
Next time you make hommus, Tara O’Brady, author of the blog Seven Spoons and a new book by the same name, suggests whirring in a generous dollop of the fermented soybean paste. White miso (also known as shiro) a level of roundness to the chickpea spread, as well as a boost of savoury umami. For even more of an Eastern accent, finish the dip with a drizzle of toasted sesame oil.
More details, including the a from-scratch recipe, are below, although if you’re feeling lazy (we won’t judge), you could probably try this quick trick as a way to jazz up store-bought plain hommus, too.
Hummus with White Miso [AndrewZimmern.com]