Ultra-Smooth Hummus with Miso and Charred Scallions

Name: Ultra-Smooth Hummus with Miso and Charred Scallions
Prep time: 8 h
Cook time: 40 min
Total time: 8 h 40 min
Yield: 4 cups
Ingredients: Ultra-Creamy Miso Hummus with Spicy Charred Scallions; 1 cup dried chickpeas; 2 teaspoons baking soda; kosher salt; 1/3 cup lemon juice; 4 garlic cloves; 1 cup sesame tahini; 1/4 cup white shiro miso; ½ teaspoon ground cumin; extra virgin olive oil; 5 to 6 scallions; 1 tablespoon extra virgin olive oil; kosher salt; 1/2 teaspoon gochugaro or Aleppo-style pepper

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Prep Time
8 hrs
Cook Time
mins
Total Time
8 hrs 40 mins
Servings
4 cups
Course
Side Dish, Appetizer, Snacks
Cuisine
American, Vegetarian, Vegan, gluten-free

Ultra-Smooth Hummus with Miso and Charred Scallions

Yosef Browning

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This ultra-smooth hummus is worlds away from the packaged stuff. It’s as fluffy and creamy as buttercream, with a lemony tang and a deep umami hit from our addition, miso. Topped with sweet and spicy charred scallions, this is more than a dip, it’s a way of life. (Just kidding. Though it is a really good dip).

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Ingredients

Servings

Ultra-Creamy Miso Hummus with Spicy Charred Scallions
1 cup dried chickpeas (increases to 3 cups after soaking)
2 teaspoons baking soda divided
kosher salt
1/3 cup lemon juice about 1 1/2 large lemons, or more to taste
4 garlic cloves
1 cup sesame tahini
1/4 cup white shiro miso
½ teaspoon ground cumin more to taste
extra virgin olive oil for serving

For the charred scallions:

5 to 6 scallions roots and dry tops trimmed
1 tablespoon extra virgin olive oil plus more for drizzling
kosher salt to taste
1/2 teaspoon gochugaro or Aleppo-style pepper or a pinch of red chili pepper flakes

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Instructions

In a large bowl, cover chickpeas by at least 3 inches of cold water and stir in 1 teaspoon baking soda and 2 tablespoons kosher salt. Let soak at room temperature overnight. Drain and rinse with cold water.
Place the soaked chickpeas in a large Dutch oven or pot. Add the other teaspoon baking soda, 1 tablespoon kosher salt and 6 cups water and bring to a boil over high heat. Reduce to a vigorous simmer, cover with lid slightly cracked, and cook until very tender, to the point of falling apart, about 1 - 1 1/2 hours. Add more water if needed to keep the beans completely submerged at all times. Drain.
While the chickpeas are cooking, make the Tahini-Miso sauce: In a blender, purée the lemon juice, garlic and 1/4 teaspoon kosher salt until the garlic is completely broken down. Let the lemon-garlic mixture sit in the blender for 10 minutes. Add the tahini, miso and cumin, and blend until a thick paste forms. Slowly drizzle in 1/3 to 2/3 cup ice water while the blender is running, a little at a time, until the sauce becomes very smooth and creamy.
Add the hot, drained chickpeas to the blender with tahini-miso mixture. Starting on low speed and working up to high. blend until perfectly smooth, stopping to scrape down sides of blender occasionally, 1 -3 minutes. Keep blending until the mixture is ultra-creamy and fluffy, adding a little water, if needed to make the mixture blend. Taste for seasonings, adding more salt, lemon juice and/or cumin as needed. Transfer hummus to a bowl or sealable container and allow it to cool to room temperature.
While the hummus is cooling, make the Spicy Charred Scallions: Heat a large, heavy skillet (cast iron is perfect) over medium-high. Add 1 tablespoon oil and the scallions, season with kosher salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer the scallions to a cutting board and cut them into 1/2 inch pieces. Add to a bowl and drizzle with more oil and the gochugaro. Season with kosher salt and black pepper, to taste.
To serve, spread the hummus on a plate using a large spoon, swirling the top to make a few furrows. Top with the charred scallions, a sprinkle of extra gochugaro and a drizzle of olive oil.