And thus passed another successful cooking class at my local* Whole Foods.
*By the way, I just learned in finding this link that Whole Foods has revamped and hippified^ its website.
I’m not sure I took the mystery out of anything, but I did get a great compliment from one of my regular ‘students.’ She said, “Sarah, you haven’t made a bad dish yet!”Y’all have already seen the fresh, salty sweet beauty that was (and is?) the Raw Beet + Carrot + Kale Salad with Apple Miso Dressing I made during the first half of class. But the second recipe– also developed during my miso-bsession phase–I never got around to blogging about:
*The taste came out of my mouth while brushing my teeth.As I am one–if you haven’t figured it out yet–who does not simply give up on ever having something again if she can’t find it in her grocery store locally……but instead determines she can make it herself, well, that is exactly what I set out to do.
As I mentioned before, I was in my ‘mis-olithic period’ of
life cooking, so once I’d turned down the path of “I don’t really know what was in that original lemon hummus, but ‘zesty’ usually measn garlicky, and lemon and ginger taste really great together…” path, it was only a matter of time before the tub of miso found its way onto the counter.
But me so thankful* it did.
*Come on. You KNEW it was coming. I apologize for offending anyone. I tried really hard not to go there. I did.Honestly, as soon as I tasted this, my first thought was, “This might be the best hummus I have ever made.”Somehow the salty and sour of the miso and lemon results in a subtly sweet, earthy flavor that is intriguingly complex and alluring.Brightened up with a little bit of lemon zest grated right into the food processor……this Lemon Miso Hummus pairs really well with crisp veggies (cucumbers and carrots were a favorite) but also earthier ones, like mushrooms.Or you can serve it with rice crackers, as I did for my class last night. [Those Tamari Rice Crackers are addictive...]I don’t care what you serve it with (or if you just want to eat it with a spoon), but if you have had some (everlasting) miso languishing unused in your fridge, don’t be scared: make this! Now.
You (be) so happy you did.*
Lemon Miso Hummus
- 1 14.5 oz. can no-salt-added garbanzo beans/chickpeas* [about 1 ½ cups]
- 4-6 Tbsp. lemon juice (from one large lemon)
- ½ tsp. minced ginger
- ½ tsp. minced garlic
- 1 Tbsp. “mellow” white miso
- 1 Tbsp. tahini
- lemon zest (optional)
*If you can’t find no-salt-added, rinse and drain prior to using.
Combine all ingredients in a food processor.
Blend until smooth, adding bean liquid or water to obtain desired consistency.
[Hummus will thicken up if stored in the fridge for a few hours.]
Serve with crisp raw veggies (cucumbers, sugar snap peas, carrots) or rice crackers!