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Miso-amped hummus from Lucky Peach presents Power Vegetables

Dorothy Porker
This very inauthentic hummus is based on a recipe from Lucky Peach's Power Vegetables, improved over time with tips from internet randos and magazines.
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Prep Time 15 minutes
Cook Time 1 hour
Overnight soak 8 hours
Course Appetizer, Breakfast, Brunch, Dinner, Lunch, Party snack, Snack
Cuisine Middle Eastern, Vegan, Vegetarian

Equipment

  • Large pot, for soaking and cooking
  • Ladle
  • Sieve
  • Small bowl
  • Kitchen towel
  • Food processor
  • Oven, if making garlic and chickpea spread, AND
  • Oven proof dish

Ingredients
  

  • 1 c - 200 gr dried chickpeas soaked overnight, weight is pre-soak
  • 1 t - 5 gr baking soda
  • 1/4 c - 60 ml olive oil
  • 1 clove garlic smashed and peeled
  • 3/4 c - 175 ml chickpea cooking liquid see instructions
  • 1/4 c - 60 ml lemon juice fresh is best
  • 1 t - 5 gr salt
  • pinch ground cumin
  • 1/2 c - 120 ml tahin
  • 1 T - 15 gr miso white is best, but red works too
  • 3 ice cubes

For the chickpea and garlic spread

  • all of the above +
  • 3 heads garlic separated into skin-on cloves
  • olive oil
  • salt

Instructions
 

  • Drain 1 c - 200 gr soaked chickpeas, place them on a kitchen towel and dry them off gently.
  • Move the chickpeas to a large pot, I used the same one I soak them in overnight, with 1 tsp - 5 gr of baking soda and cook on a low heat while stirring vigorously for 2 to 3 minutes or so.
  • Cover the chickpeas until they are submerged in about 1" of cold water and bring to a boil.
  • Leave to simmer until they are soft. This can take 30-60 minutes, depending on the quality and age of your chickpeas. Use a ladle to remove any foam or chickpea skins that come bubbling to the surface. Add water if your chickpeas appear to be drying out, but haven't softened yet.
  • Drain the chickpeas, making sure you hang on to the cooking liquid. You'll need it for the next step.
  • Place the chickpeas, 1/4 c - 60 ml olive oil and 1 clove of garlic into a food processor along with a first scoop of the cooking liquid. Blitz for 2 minutes. Add more of the liquid if your food processor starts to struggle.
  • Finally add 1/4 c - 60 ml of lemon juice, 1 t - 5 gr salt, 1 pinch of cumin, 1/2 c - 270 gr of tahini, 1 T - 15 gr of miso and 3 ice cubes (and the roast garlic if you're making chickpea and garlic spread) and blend again for another 2 minutes until well combined and fluffy. If your food processor is struggling again use a wooden spoon to beat the ingredients together until the last of the ice cubes as dissolved completely.
  • Your hummus is now done. Lucky Peach prefers it warm, but I quite enjoy it cold as well

To make chickpea and garlic spread

  • First, take a moment to resist the urge to call this garlic-hummus. Hummus is made with chickpeas only. Add anything else and it's no longer hummus. We're calling this a spread. S P R E A D.
  • Preheat an oven to 320° F/ 160° C.
  • Spread the individual unpeeled garlic cloves from 3 bulbs of garlic in an even layer in an oven proof dish. Coat evenly in olive oil and salt generously.
  • Roast the garlic cloves until they have gone soft and squishy but are not burned, in my oven this takes about 30-45 minutes.
  • Peel or smoosh the garlic gunk out of its skin.
  • Blitz the roast garlic cloves into the hummus that will no longer be a hummus alongside the other ingredients mentioned in step 7.

Notes

This hummus will keep in the fridge in a closed container for 2 to 3 days. 
Keyword chickpeas, dips, hummus, humus, lucky peach, miso, spreads