So, have you all seen the PPK Top 100 of 2012 yet? It’s full of basically a lot of vegan awesomeness. I was turned on to several things that, sorry, I must have been living under a rock to have missed! Carrot Bacon?! Pumpkin Pie Filled Muffins?! I mean, come on! I was also excited to see several of my favorites on the list: The Blissful Chef, Cinnamon Snail, Vegan Richa, Matthew Kenney’s M.A.K.E., Olives for Dinner, and Virtual Vegan Potluck, just to name a few. Oh, and did I mention that Keepin’ It Kind made the list too? I was so shocked and so excited to see mine and Chris’s blog on that list that I screamed. Loud. I am so flattered and humbled by this whole experience. Thank you, PPK.
Anywho, on to your regularly scheduled post…
Don’t ask me what possessed me to add miso to my hummus, but I’m awfully glad I did.
I sometimes like to make my hummus with white beans rather than chickpeas (I know, soooo original, right?) and this was one of those days. There I was, working the food processor like a pro, making our weekly batch of hummus. I’d added the lemon juice, the tahini, and the garlic, but when I did my taste test, there was something missing. It needed a little more “oomph.”
I stared blankly into my pantry. No luck. I stared blankly into my refrigerator. Pickles? Mmm, no. Sauerkraut? Mmm, no- wait, let’s come back to that. We’re out of olives and capers. Applesauce? Yeah, no. Miso? Heck, yes!
That batch of hummus gained the title of “Best Hummus I’ve Ever Made” from my husband. That title used to belong to my Sun-Dried Sriracha Hummus. I used red bean miso (because the last time I was miso shopping, that’s all the store had and I refuse to buy more until I use up the first container) and it added a richness and depth of flavor that can only be described as “umami.” It was incredible and only lasted through the weekend. I had to make more.
As I was making my second batch, I suddenly remembered a post that Shira did several months ago about a fried cumin seed hummus. I looked at the jar of cumin seeds sitting on my counter and knew, at that point, I couldn’t not add fried cumin seeds to this hummus. All I can say is, “Thank you, Shira!” The hummus was perfect before- so bold and complex. The cumin seeds add even more boldness with a smoky undertone.
This is obviously not your classic hummus, as I’m sure you gathered from the title. It is, however, an incredibly rich and flavorful hummus. Spread on a piece of fresh pita, this miso cumin white bean hummus could be called one of life’s great pleasures. Dip a sweet baby carrot into it for a flavor explosion. If you love good times, then I highly suggest using it as a sandwich spread, preferably in combination with some avocado. You’ll be glad you did.
miso cumin white bean hummus
Ingredients
- 1 teaspoon olive oil
- 2 teaspoons cumin seeds
- 2 15oz cans of great northern beans, rinsed and drained
- 3-4 cloves garlic
- juice of 1 1/2 lemons
- 4 tablespoons tahini
- 4 tablespoons vegetable broth, plus extra if needed
- 2 1/2 teaspoons miso
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
Instructions
- In a small frying pan, heat the olive oil over medium-low heat for 1 minute. Add the cumin seeds and stir to fully coat. Let the seeds fry, stirring occasionally, for about 5-7 minutes, until very fragrant and just starting to snap and pop. Remove from heat and set aside.
- Optional step: place the white beans in a microwave safe dish and heat in the microwave for 1 minute. This makes for a creamier consistency, but it is not necessary.
- In the bowl of a food processor, combine all of the hummus ingredients. Process until smooth and creamy. Scrape the cumin seeds and any remaining oil into the food processor and pulse until well combined. If it is too thick, add vegetable broth until you achieve the desired consistency.
- Transfer the hummus to an airtight container and chill for at least one hour before serving, to allow the flavors to marry. Serve with pita bread, chips, or veggies. Enjoy!
Do you have a favorite flavor of hummus, or do you prefer a classic, plain hummus?
Photography by Chris Miller
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I love making my own hummus. this looks like a really great recipe. I’ve never used miso paste before. How long will it stay fresh in the fridge??
Maria Tadic recently posted…7 Truths About Gluten and Dairy Free Diets
Thank you! Miso paste is a wonderful ingredient that adds tons of flavor to your dish. The lighter, the more mild. The miso paste will keep for ages in your fridge, and the hummus should last 4-5 days. Enjoy!
Wow! As a new subscriber I am sure getting a lot of bang for my time – thanks! This sounds great! Somewhere along the way I will figure out how to calculate equivalences – I don’t used cans due to the BPA, but I use a lot of dried beans. I’m sure I will work it out. Time to start soaking those beans – this sound like a good one for this weekend
Wow-Thank you!
As for canned goods- I only use Eden’s Organic because they are BPA free. But I definitely think that cooking your own beans is far more economical (I just have a hard time planning that far in advance.
). 1 can of beans is the equivalent of 1 1/2 – 2 cups of cooked beans. For this recipe, I would use 3 cups of cooked beans to replace the canned beans. I hope that helps! 
Enjoy!
Thanks – that does help
I have gotten into the habit of cooking beans and then freezing them so they are ready to use at a moment notice, but I used up my stash, so I have to cook up some more now. Good to know about Eden Organic – since the cans themselves (that I’ve seen, anyway) don’t say anything I wasn’t sure.
Not sure if my comment went through….
I LOVE adding miso to my dips (I have a great edamame spinach miso dip on my blog).. well to anything, really. I am pretty anti-cumin in my traditional hummus but I think I just may try it if it is pan-fried like here.
And congratz for making the PPK 100!
janet @ the taste space recently posted…Mango Cupcakes with Mango Buttercream Frosting (Vegan)
Ooooh! I’m totally looking up your edamame spinach miso dip! My stepkids love edamame hummus, so I will have to see if they’ll try that!
This looks and sounds INSANELY good, Kristy! Adding miso was a stroke of pure brilliance.
Chef Amber Shea recently posted…Introducing…my new ebook! THE REAL FOOD CLEANSE
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i love your thought process with making hummus. this sounds so amazingly delicious and different. and fried cumin seeds? genius!
Caitlin recently posted…Ratatouille Stew
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Oh wow- cumin and miso are 2 of my favourite flavours! I neeeed to try this! You always wow me with your creativity Kristy!
Thanks, Gabby! You always wow me with yours!
Oh WOW this sounds amazing! I just bought a little container of white miso–that would work too, right?
A.Cook recently posted…The Mighty Mango
Thank you! And the white miso would work perfectly.
I need this hummus recipe and Stacey’s Pita Chips in my life yesterday.
Hahaha! That sounds like a winning combo!
Congrats on making the PPK Top 100! It’s always a fun list. I can eat my weight in hummus — I tend to steer towards roasted red pepper hummus the most. For some reason I rarely make it myself. I may have to give this recipe a try, it sounds wonderful!
Bobbie {the vegan crew} recently posted…This & Thats
Thanks, Bobbie! Roasted red pepper is one of my favorites! But it is a little more time consuming to make.
First of all Kristy – a major congrats on your PPK mention – that is so exciting, and of course, so very well deserved. You have done such a fantastic job with this blog and you deserve every last bit of success with it! Loving this yummy version of hummus, and while it’s crossed my mind to add miso to hummus I am glad someone did it and that it is a win! It sounds fabulous…..and lovely to see you added my favorite cumin seeds too
Have a great weekend!
Hilarious. I’m supposed to bring veggies and dip to a party this afternoon. I thought I had some prepared chickpeas, but… only dry. I found some white beans, and thought, “I’ll just look up white bean hummus on foodgawker….” First recipe to come up!
BTW, my favourite variety of hummus has a little sumac stirred in.
Awesome! I hope you and your friends enjoyed it!
I’m going to have to look into that sumac idea- Thank you, Charlotte!
Ooooh! I’m totally looking up your edamame spinach miso dip! My stepkids love edamame hummus, so I will have to see if they’ll try that!
This looks delicious. I love hummus! Your photos are beautiful, too!
Ashley @ Wishes and Dishes recently posted…Slow Cooker Chicken Tacos
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Really deeeelicious hummus!!!!! Worth it to warm the beans first. I used xtra lime juice vs veg stock. Chilling now…. So ready to dig in!! Thanks!!
Yay! Thanks, Jennifer! Bon Apetit!
congratulations on the PPK!!! i love fried cumin, so this hummus is just perfect for me.. i love the pictures tooo. and that gorgeous wood. Different lens and/or natural light?
Richa recently posted…Vegetable Jalfrezi – Smoky Tangy Veggie Stir fry. Vegan Glutenfree recipe
Congrats to you as well, lady!
And thank you! No new lens- we’re actually trying to do more of our photography on the weekends instead of during the week, which allows us to do more pictures in natural light. I just feel so bad having Chris take pictures at the end of an especially long or trying day at work (which he’s been having a lot of, recently). It’s much nicer to have dinner ready and let him relax when he gets home. He says he doesn’t mind, but I mind. 
I just began a macro diet and I was actually looking for recipes containing miso. Miso soups aren’t really my thing.. but this recipe is just WOW! Love it! Thanks!
Ruxandra @ Gourmandelle recently posted…Quinoa, Carrot, and Parsnip Cakes
Thank you, Ruxandra (beautiful name, by the way!)! Miso soups aren’t really my thing either, but I do love using it as an ingredient- it adds so much flavor and depth!
Terrific!! I’ve been wanting to dabble in more uses for miso paste, since I usually have a container of it just sitting in my fridge for months. This is a great way to use it, and I can only imagine how good it tastes.
Also, congrats on being part of the PPK 100! That’s pretty damn sweet!
Jackie @ Vegan Yack Attack! recently posted…Mini Pizza Pies!
Thank you, Jackie!
Maybe this is all that Alex Jamieson needed! Haha! Umami is right! My miso has been too lonely too long in the fridge lately, I think it’s time I try to marry it to hummus too! Brilliant my dear! xx
Somer recently posted…Chow Down
Thanks, Somer! It really is a great pairing. Enjoy! xo
This is definitely a new spin on hummus and it looks amazing! My favorite hummus is currently roasted red pepper.
Anna {Herbivore Triathlete} recently posted…Magic Mushroom Soup and Gravy {vegan}
Thanks, Anna! I love a good red pepper hummus too.
Oh, Kristy, Kristy, Kristy. How do I love thee? Let me count the ways. . .
I have been ALL about the miso this past year. So, any recipe where I can work it in, I’m all on board with. I am partial to white miso, though. I have a dark, barley-based one, but it’s a little too pungent for me. I’ve never tried the red variety before, though.
And, hummus is just not hummus without cumin in it. Then it’s just chickpea spread.
Though, I am not one to discriminate — I love ALL bean spreads/dips with an insane passion. So miso + pureed beans = LizLove.
While I LOVE cumin (it’s one of my “everything is better with” ingredients), I’ve never been able to get on board with frying the whole seeds. They always taste so medicinal to me, instead of deep, smoky and roasted like the ground powder. They taste good IN dishes with other flavorings, but I’m not 100% sold on them. I must be doing it wrong.
PS That’s awesome about the PPK list! I didn’t even know they HAD yearly lists. How exciting!
Well, thank you so much, Liz!
I’m certainly a bean dip gal too, and trust me, if you love miso, then this dip is for you! And if frying the seeds isn’t your thing, the dip is just fine without them.
Enjoy!
Congrats on the PPK Top 100 – SO HAPPY for you and Chris, well deserved!
This hummus sounds amazing, much like everything you make
Heaher recently posted…avocado tempeh blt
Thank you, Heather! xo