Ultra-Smooth Hummus with Miso and Charred Scallions
This ultra-smooth hummus is worlds away from the packaged stuff. It’s as fluffy and creamy as buttercream, with a lemony tang and a deep umami hit from our addition, miso. Topped with sweet and spicy charred scallions, this is more than a dip, it’s a way of life. (Just kidding. Though it is a really good dip).
Servings: 4 cups
Ingredients
- Ultra-Creamy Miso Hummus with Spicy Charred Scallions
- 1 cup dried chickpeas (increases to 3 cups after soaking)
- 2 teaspoons baking soda divided
- Kosher salt
- 1/3 cup lemon juice about 1 1/2 large lemons, or more to taste
- 4 medium garlic cloves
- 1 cup sesame tahini
- 1/4 cup white shiro miso
- ½ teaspoon ground cumin more to taste
- Extra virgin olive oil for serving
For the charred scallions:
- 5 to 6 scallions roots and dry tops trimmed
- 1 tablespoon extra virgin olive oil plus more for drizzling
- Kosher salt to taste
- 1/2 teaspoon gochugaro or Aleppo-style pepper or a pinch of red chili pepper flakes
Instructions
- In a large bowl, cover chickpeas by at least 3 inches of cold water and stir in 1 teaspoon baking soda and 2 tablespoons kosher salt. Let soak at room temperature overnight. Drain and rinse with cold water.
- Place the soaked chickpeas in a large Dutch oven or pot. Add the other teaspoon baking soda, 1 tablespoon kosher salt and 6 cups water and bring to a boil over high heat. Reduce to a vigorous simmer, cover with lid slightly cracked, and cook until very tender, to the point of falling apart, about 1 - 1 1/2 hours. Add more water if needed to keep the beans completely submerged at all times. Drain.
- While the chickpeas are cooking, make the Tahini-Miso sauce: In a blender, purée the lemon juice, garlic and 1/4 teaspoon kosher salt until the garlic is completely broken down. Let the lemon-garlic mixture sit in the blender for 10 minutes. Add the tahini, miso and cumin, and blend until a thick paste forms. Slowly drizzle in 1/3 to 2/3 cup ice water while the blender is running, a little at a time, until the sauce becomes very smooth and creamy.
- Add the hot, drained chickpeas to the blender with tahini-miso mixture. Starting on low speed and working up to high. blend until perfectly smooth, stopping to scrape down sides of blender occasionally, 1 -3 minutes. Keep blending until the mixture is ultra-creamy and fluffy, adding a little water, if needed to make the mixture blend. Taste for seasonings, adding more salt, lemon juice and/or cumin as needed. Transfer hummus to a bowl or sealable container and allow it to cool to room temperature.
- While the hummus is cooling, make the Spicy Charred Scallions: Heat a large, heavy skillet (cast iron is perfect) over medium-high. Add 1 tablespoon oil and the scallions, season with kosher salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer the scallions to a cutting board and cut them into 1/2 inch pieces. Add to a bowl and drizzle with more oil and the gochugaro. Season with kosher salt and black pepper, to taste.
- To serve, spread the hummus on a plate using a large spoon, swirling the top to make a few furrows. Top with the charred scallions, a sprinkle of extra gochugaro and a drizzle of olive oil.
Tried this recipe?Mention @NerdsWithKnives or tag #nerdswithknives!