Recipe Japanese hummus with white miso, yuzu & black garlic
A Middle Eastern classic revisited with typical Japanese umami flavours. This creamy hummus combines the sweetness of white miso, the creaminess of Japanese sesame cream (nerigoma) and the depth of black garlic, for an original, tasty dip to enjoy as an aperitif or side dish. A quick, vegetarian recipe full of character.
- Prep Time
- 10 minutes
- Servings
- 4
Ingredients
- 400 g cooked chickpeas (canned or home-made)
- 2 tablespoons Japanese sesame cream (white nerigoma)
- 1 tablespoon white miso (shiro miso)
- 2 cloves black garlic
- 2 tablespoons yuzu juice
- 2 tablespoons water (or a little more depending on texture)
- 2 tablespoons sesame oil (or neutral oil)
- Salt to taste
- Drops of sesame or olive oil
- Toasted sesame seeds
- Chopped black garlic
- Fresh herbs (shiso, coriander or chives)
Directions
- Drain and rinse chickpeas. Keep a little cooking water or canning juice if needed to adjust the texture.
- In a blender, combine the chickpeas, sesame cream, white miso, black garlic, yuzu juice, water and sesame oil.
- Blend until smooth and creamy. Scrape down edges if necessary.
- Adjust the texture with a little more water or oil, and season with a little salt.
- Chill for 30 minutes for best results, or serve directly.
- Just before serving, add the toppings of your choice.
