Lemon Miso Hummus

by Sarah on August 9, 2012 · 10 comments

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 don’t mean granola hippie, but ink-etching graffiti hipster-y.

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:

Lemon Miso Hummus

I’m pretty sure this recipe came about originally because I could not get the taste of the Cedar’s Zesty Lemon Hummus–or as they spell it, hummos–out of my mind* after I tasted it in D.C.

*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.

Well, OK, not exactly.

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.*

*Sorry. Again.

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!

TwitterFacebookEmailPinterest

{ 10 comments… read them below or add one }

Tianna August 9, 2012 at 12:16 pm

Wait, am i psychic? Didn’t i predict a lemon hummus? If I didn’t, let’s just pretend I did! Oh, and as a girl … (woman? yuck) of Japanese descent, I formally forgive you for the “me so” comment. (ps, I’m bowing and pouring tea as I type this)

Reply

Living, Learning, Eating August 9, 2012 at 5:23 pm

Congrats on the cooking class and the salad looks delicious! I don’t know why, I dislike beets :P Lemon Miso Hummus sounds interesting…I need to try that!

Reply

Kris August 9, 2012 at 9:33 pm

I just bought a fresh tub of miso for a project, and will only need a little… some of the remaining WILL go to make this. it sounds phenomenal, I love miso, I love lemon, I love hummOs. ;)

Reply

Heather @ Better With Veggies August 9, 2012 at 11:20 pm

And this is why I love hummus – so amazing, so many ways to make it better, and it never ends. (Kinda like tofu, I guess). This sounds awesome!!

Reply

Lexi @ You, Me, & A World to See August 10, 2012 at 8:06 pm

I’ve never thought to put miso on hummus, but that’s brilliant. All sort of delish flavors in there :)

Reply

Megan@eatmybeets August 26, 2012 at 11:10 am

Mmm looks delicious! I’ve been craving hummus lately. But my food processor will be occupied this evening with walnut butter :-)

Reply

Elle August 31, 2012 at 10:36 pm

Ah, came over from spabettie… this looks wonderful and I will try to find some white miso to make it…

Reply

Sarah September 2, 2012 at 8:46 pm

Welcome! You MUST try it. It really is amazingly good. :)

Reply

nik September 2, 2012 at 5:37 pm

Hi! I found you through spabettie’s blog and saw the Lemon Miso Hummus and oh joy! It’s exactly what I’ve been yearning for all week. Many thanks for sharing it. I’m off to explore the rest of your blog…cheers!

Reply

Sarah September 2, 2012 at 8:41 pm

Welcome! Oh, the Lemon Miso Hummus is delicious…I love the orange and cilantro version as well. :)

Reply

Leave a Comment

Previous post:

Next post: