Miso Hummus with Umami Courgette + Pine Nuts
This is an EXCLUSIVE recipe from Kenji Morimoto new cookbook: FERMENT. Kenji is a Japanese-American chef, food writer + creator, who is an absolute expert at Fermentation, check out more of his incredible work here.The secret to the best hummus? MISO. Amplified here with a miso glazed courgette topper. Make use of the liquid in the chickpea jar for that super silky texture - the ice will also help you reach that silky smooth consistency.
Source: Bold Bean Co
Ingredients
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- jar Queen Chickpeas or Butter Beans - bean stock reserved
- tahini
- red or white miso
- zest of 1 lemon and 2 tbsp lemon juice
- olive oil
- handful of ice
- pine nuts
- courgette, about 350g
- mirin
- chilli flakes
- spring onions, trimmed and roughly chopped