Three Year Aged Miso Hummus with Crostini
- 500g chickpeas: either dried + soaked for 24 hours, or tinned if you have less time
- 200ml Tahini
- 1 bulb garlic
- Pinch of salt
- 3 – 4 tsp Tideford Organics Three Year Aged Miso
- 1 lemon
- 200ml olive oil
- 1 loaf ciabatta bread
- 1 small bag rocket
- If using dried chickpeas, soak in water for 24 hours. Then place in a large pot, cover with 8cm of water, and bring to the boil. Skim off any white foam that has risen to the top and turn down to a simmer. Cook the chickpeas for 90 minutes or until they are past the ‘al dente’ stage with no crunch to them.
- Or if using tinned chickpeas, strain + wash them, place in a pan + cover with water, then gently warm through.
- Once the chickpeas are cooked, allow them to cool a little and then with a slotted spoon, start to spoon three quarters of the chickpeas into a food processor or bar blender.
- Reserve the chickpea water and cover the chickpeas in the blender with some of the water.
- Add the tahini, 3 garlic cloves, salt, 2 tsp of the Miso and the juice of 1 lemon.
- Slowly start the blender running and mix well until the hummus begins to thicken.
- If the mixture stops turning and is too thick, add a few tablespoons of the reserved water until the mixture starts to turn again.
- Slowly start to add the olive oil, in a steady stream until it is all gone.
- Stop the blender and check the seasoning. You can up the levels of Miso to suit your preferred taste.
- To make a lovely crostini topping, crush the remaining chickpeas with the back of a wooden spoon in a frying pan on a low heat.
- Add a teaspoon of Three Year Aged Miso, a drizzle of olive oil and 5 or 6 tablespoons of the freshly made hummus.
- Toast/grill some ciabatta bread crostini, rub them with fresh garlic and spoon on some of the crushed chickpea mixture.
- Top off with a piece of rocket leaf and a drizzle of olive oil. Serve warm.