Variation On The Traditional Hummus Recipe
Sometimes boredom and a limited selection of ingredients can lead to something tasty. My dinner this evening left me a somewhat under satiated and scanning the fridge revealed not much more that 2/3 can of chickpeas. Hmmm.... Hummus!!!
Note that you will not see salt in the ingredients. I used white miso which imparted a subtle richness along with the salinity that was required.
Ingredients (all measurements approximate, use your taste and judgement)
- 2/3 can of drained and rinsed chickpeas
- 1 tsp sesame oil
- 2 tsp olive oil
- 1/2 onion, finely chopped
- garlic minced (obviously to taste)
- 1 tbsp white miso paste loosened in 2 tbsp water
- cayenne pepper
- 2-3 tbsp tahini
- ground black pepper to taste
Method
- Soften onions and garlic in heated sesame/olive oil
- Add the chickpeas and cook for about 5 minutes, stirring to avoid sticking
- Add the miso mixture
- Stir to coat the chickpeas and add black and cayenne pepper.
- Simmer until chickpeas are glazed and most liquid has evaporated. Let cool to body temperature before continuing to the next step.
- Add the tahini and blend with a hand blender. At this point the mixture will be very thick, add olive oil and/or water slowly until the desired consistency is reached. Olive oil will yield a richer hummus but at the expense of added fat.
At this point most recipes recommend chilling the hummus in a refrigerator until ready to serve. I found that with some residual warmth from the cooking it took on a vastly different character. I recommend you try it before cooling.