Unlike roasted-garlic- or beet-based variations of hummus, this update to the classic Mediterranean chickpea dip doesn't shout "I'm different"; instead, it whispers. Subtly earthy and tangy, it invites you to dip and then dip again, trying to pin down exactly what gives it its subtle twist.
An otherwise traditional recipe, this ingenious spin from Tara O'Brady's Seven Spoons gets its addictive flavor from the judicious additions of white miso and almonds. Additionally, O'Brady's technique aerates it into the fluffy hummus of your dreams. Serve it with naan as the author suggests, or for something a bit lighter, pair it with crudité; either way, give this recipe a shot.
In a food processor fitted with the metal blade, process the almonds into a fine meal. Add the chickpeas and run the machine again, stopping and scraping down the sides occasionally, until the beans are crumbly and light. Pour in the tahini, miso, garlic, red pepper flakes, and lemon juice. Blend again for 2 minutes or so, then scrape down the sides of the machine. Switch on the motor and start drizzling in enough water so that the hummus billows up, aerated and fluffy. Depending on the beans, you may not use all the water, or you might need more. Let the machine go for 2-3 minutes after the consistency seems right. Taste and check for seasoning. For a roasted accent, drip in some toasted sesame oil.
Let the hummus sit for 30 minutes at room temperature before serving, or refrigerate in a covered container for up to 3 days.
Serve with the garnishes of your choosing.