‘Balance is not something you find, its something you create’.
Mr. B loves hummus and I love Miso, so when this recipe fell into my lap, it was like the same serendipity that brought us together.
They say opposites attract and that was certainly true for the two of us. Mr. B is a night owl and I am a morning person, he has a sweet tooth and mine is salty, I like to eat every two hours and he likes to eat once a day, I like to swim and he likes to run, I like classical music and he likes rock. I don’t think that we agree on anything, apart from loving each other, but we certainly do balance each other out.
I love this recipe for the clash and ultimate balance, the unapologetic salinity and intensity of the umami-rich miso, which is balanced by the mellow richness of the tahini and chickpea.
This blog comes a little early as I am attempting to get some balance by taking my first day off this year.
- 1/4 cup (60 g) blanched almonds
- 2 cups (450 g) cooked chickpeas or 1 can of cooked chickpeas
- 1/4 cup (60g) tahini
- 1/4 cup (60g) white miso
- 2 cloves garlic, crushed
- Juice from 1/2 lemon/ 2 tbsp. 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)
- In a food processor blend almonds meal, chickpeas until the beans are crumbly and light
- Add in the tahini, miso, garlic and lemon juice. Blend again for 2 minutes or so, then scrape down the sides of the machine
- Switch on the blender start drizzling in enough water so that the hummus billows up, aerated and fluffy
- Depending on the beans, you may not use all the water, or you might need more
- Let the machine go for 2-3 minutes after the consistency seems right. Taste and check for seasoning
- For a roasted accent, drip in some toasted sesame oil