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Image / Editorial

Going vegan for Lent? You’ll want a good hummus recipe


by Meg Walker
06th Mar 2019
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I cannot imagine a world without hummus. It is so versatile and always satisfying. You may already have most of the ingredients on hand. I like to add it to salads, wraps and enjoy it as a yummy dip. The miso in this version provides the salty flavour with extra probiotics. I try to buy fresh organic miso from the fridge section of my local health food store.

Miso Hummus

Makes about 2 cups
Prep time: 10 minutes
Difficulty: Very easy

Ingredients
3 garlic cloves, minced
zest and juice of 2 lemons
500g tinned chickpeas, drained and rinsed
4 tbsp hulled tahini
2 tbsp miso
½ tsp chilli powder
125ml water

To serve
1 pinch smoked paprika
1 tsp sesame seeds
1 parsley sprig

Method
Place the minced garlic in a small bowl and cover with lemon juice while you prepare the rest of the dish.

Combine the remaining hummus ingredients in a high-speed blender. Pulse to combine and blend until super smooth and creamy, adding more water if needed. Serve with the smoked paprika, sesame seeds and parsley or store in an airtight container in the fridge for up to 1 week.

 

Extracted from Whole by Harriet Birrell (Hardie Grant, approx €29). Photography © Nikole Ramsay.

 

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