Three-Year Aged Miso Hummus with Crostini

Serves: 4

Ingredients

• 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
• Water
• 1 loaf ciabatta bread
• 1 small bag rocket

Method

1. 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.
2. Or if using tinned chickpeas, strain + wash them, place in a pan + cover with water, then gently warm through.
3. 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.
4. Reserve the chickpea water and cover the chickpeas in the blender with some of the water.
5. Add the tahini, 3 garlic cloves, salt, 2 tsp of the Miso and the juice of 1 lemon.
6. Slowly start the blender running and mix well until the hummus begins to thicken.
7. If the mixture stops turning and is too thick, add a few tablespoons of the reserved water until the mixture starts to turn again.
8. Slowly start to add the olive oil, in a steady stream until it is all gone.
9. Stop the blender and check the seasoning. You can up the levels of Miso to suit your preferred taste.
10. 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.
11. Add a teaspoon of Three Year Aged Miso, a drizzle of olive oil and 5 or 6 tablespoons of the freshly made hummus.
12. Toast/grill some ciabatta bread crostini, rub them with fresh garlic and spoon on some of the crushed chickpea mixture.
13. Top off with a piece of rocket leaf and a drizzle of olive oil. Serve warm.