Miso Happy Hummus
Hummus appears in a cookbook from Cairo,
Egypt in the 13th century and probably the dish was made as early as the 6th century or before,
right around the time it is said that miso was introduced to Japan from China. Hummus is high in iron,
B vitamins and protein. Enjoy this healthful and tasty dip.
2 cups cooked chickpeas
3 tablespoons Tahini
2 tablespoons Chick Pea Miso
2 cloves garlic minced (add more if you're a garlic lover!)
2 tablespoons fresh squeezed lemon juice
¼ cup bean cooking liquid
Fresh parsley (optional)
Drain chickpeas and reserve cooking liquid. In blender or food processor, pulse all ingredients except olive oil and parsley.
Add more cooking liquid and olive oil as needed, then blend to reach desired consistency.
Put in serving dish and, if desired, drizzle olive oil on top. Garnish with fresh parsley.