We often get asked what miso is used for. You probably already know it can replace salt in soups, sauces, spreads, or just about anywhere. Martin Baránek, sous-chef at Entrée restaurant, will show us how to use it in making homemade hummus.
Here’s a glimpse of yesterday’s staff dinner directly at the Olomouc restaurant…
Ingredients:
- Dried chickpeas – 150 g
- Tahini – 75 g
- Olive oil – 150 g
- Sweet paprika – 2 g
- Garlic – 1 clove
- Lemon zest – 1 piece
- Lemon juice – 1 piece
- Salt – 2 g
- Ground cumin – 1 g
- Black pepper – 0.5 g
- Chickpea shiro miso – 50 g
Method:
- Soak the chickpeas overnight
- Cook the chickpeas until soft
- You can use olive oil from sun-dried tomatoes if available
- Grate the lemon zest finely
- Blend everything together
Roasted Chickpeas for Topping
Ingredients:
- Canned chickpeas – 1 can
- Salt
- Ras El Hanout spice
- Oil
Method:
- Drain the canned chickpeas well
- Place the chickpeas on a baking tray, drizzle with oil, and bake at 180°C for 20-30 minutes
- While still warm, season with salt and sprinkle generously with spices. Ras El Hanout is optional; use your favorite spices
Finally, chop a jar of sun-dried tomatoes, top the hummus with the roasted chickpeas, and garnish with basil and oregano.
Enjoy your meal!
