Black Tahini, Miso & Kimchi Hummus
2 cups (500 ml) cooked chickpeas, plus extra for garnish
1 garlic clove, chopped
¼ cup (60 ml) black tahini
1 tbsp (15 ml) white miso
3 tbsp (45 ml) lemon juice, plus extra as needed
3 tbsp (45 ml) extra-virgin olive oil, plus extra for garnish
½ tsp (2.5 ml) fine sea salt
⅛ tsp (0.5 ml) freshly ground black pepper
2 tbsp (30 ml) roughly chopped kimchi, for garnish
1 tsp (5 ml) white sesame seeds, for garnish
- In bowl of a food processor or blender, combine chickpeas and garlic. Blend until roughly chopped, scraping down sides of bowl as needed.
- Add tahini, miso, lemon juice, olive oil, salt and pepper. Blend until smooth, about 2 minutes. Scrape down sides of bowl as needed. Taste and season with additional salt and pepper, as needed. If too thick, adjust consistency of hummus as needed with additional lemon juice, or water. Transfer to a serving bowl and garnish with a generous drizzle of olive oil, kimchi, chickpeas and white sesame seeds. Serve with desired accompaniments.