Miso hummus

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:

1. Soak the chickpeas overnight
2. Cook the chickpeas until soft
3. You can use olive oil from sun-dried tomatoes if available
4. Grate the lemon zest finely
5. Blend everything together

Roasted Chickpeas for Topping

Ingredients:

• Canned chickpeas – 1 can
• Salt
• Ras El Hanout spice
• Oil

Method:

1. Drain the canned chickpeas well
2. Place the chickpeas on a baking tray, drizzle with oil, and bake at 180°C for 20-30 minutes
3. 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!