1/2 C dried chickpeas, soaked (or 1 can of organic chickpeas)
2 garlic cloves
1 red pepper, roasted
1/4 C extra-virgin olive oil
1/4 C fresh squeezed lemon juice (usually 1 juicy lemon will do)
3-4 T tahini
1 T white miso
1 T ground cumin
Sea salt to taste
1. Cook chickpeas – drain and rinse and then add chickpeas to a saucepan and cover with water. Bring to a boil and then reduce heat to medium and partially cover. (Feel free to add an 1″ of kombu or a bay leaf here, too.) Chickpeas take a while to get soft so check once in a while to make sure water hasn’t completely evaporated.
2. Once chickpeas are done and cooled, add everything to a food processor and whiz away. You may need to add a bit more oil or water if the hummus is too thick. Taste as you go and adjust seasonings to your liking.
3. Enjoy with crudite, rice crackers, pita bread, etc. etc.