Every supermarket in Britain sells hummus. The Tesco near my house has 12 different varieties on its shelves, and the Asda a couple of miles away has 10 types of hummus. There’s low fat, coriander, lemon, tomato, all kinds of flavours. However, none of the supermarkets sells a miso hummus.
This hummus has a light, spreadable texture and a lovely slightly-savoury, umami flavour from the miso. Actually, all I meant to say was “it’s just like the stuff in the supermarkets, but better“.
Keep it in the fridge and it will last 3-4 days.
- 1 garlic clove, crushed
- 150g silken tofu
- 4 tbsp tahini
- Juice of half a lemon
- 4 tbsp of olive oil
- 1 tbsp soy sauce
- ½ tbsp white miso paste
- Salt and black pepper
- 2 tbsp chopped chives to decorate
- Put all the ingredients (except the chives) in a liquidiser or food processor and blend until you get a smooth paste.
- Sprinkle the top with chopped chives
- I’m not sure where this recipe originates from, although I suspect it might be one of Yuki Gomi’s (Yuki’s Kitchen) so I’ll give her the credit for it.
- It would go very nicely with my easy guacamole and black olive & lemon tapenade to make an assortment of dips, or as part of a tapas meal