The simple addition of miso transforms everyday hummus into a new savory sensation for an amazing gluten free dip.
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/3 cup tahini
- 1/4 cup gluten-free miso
- 1/4 cup olive oil
- Juice from 1/2 lemon, about 2 tablespoons, plus more as needed
- 2 medium cloves garlic
- 1/2 teaspoon toasted sesame oil
- Kosher salt
- Sesame seeds, red pepper flakes, and green onions, for garnish (optional)
In a blender or food processor, blend the chickpeas, tahini, miso, olive oil, lemon juice, garlic, and toasted sesame oil until very smooth. If the hummus is too thick, add warm water by the tablespoonful to thin it, then season to taste with salt or lemon juice. Garnish with sesame seeds, red pepper flakes, and green onions and serve.
Photography Sidney Bensimon