I know it is easy to just grab a pottle of hummus from the supermarket but why not give it ago yourself? For this recipe I have tried to make it as easy as possible with all of the ingredients being pantry/fridge staples. I’m sure you all have white miso now right?! You won’t need tahini or a millon lemons. No toasting of spices either! Just add in all the ingredients and blend.
1 tin chickpeas, drained (230-250g for those who cook their own) - save some brine or use it to make chickpea mayo
2 T white miso
2 tsp sesame oil
4 tsp rice wine vinegar
4 T hulled hemp seeds (optional)
1/2 - 1 tsp freshly grated ginger
1/4 cup olive oil or use brine or water or half and half
Blend until smooth, add extra brine, olive oil or water to reach your desired consistency. Season if needed and adjust acid if needed (all vinegar and miso brands are different so go with instinct)
It’s nice served in a shallow bowl with extra lime juice and Shichi-mi tōgarashi.