Black tahini, miso & kimchi hummus

Black tahini, miso & kimchi hummus

by @hallefaraj May 14, 2020 1 Comment

We were blown away when we saw this amazing black hummus, made with our Norfolk chickpeas, posted on Instagram by @hallefaraj and we're thrilled that she's happy for us to share it here.

@hallefaraj says, "Black tahini, miso and kimchi hummus, why? Because it’s iftar time, we’re in lockdown, and it’s #internationalhummusday"

"I used my very own bell pepper infused olive oil, crispy chickpeas, lemon and parsley marinated chickpeas oh and made some sourdough, my first semi-successful one, everything tasted so so good the umami-ness was deep and very Halle’esque"

"The umami flavours of this hummus gives a delicious depth, adding the kimchi lifts it to magical levels."

Serves 2-4

Ingredients

  • 250g Chickpeas
  • 2 x ¼ tsp Baking Soda
  • 3 tbsp Black Tahini
  • 1 tbsp Miso (or we suggest Fava Bean Umami Paste)
  • 4-5 tbsp Cold Water
  • 2 tbsp Lemon Juice
  • 2 tbsp Olive Oil
  • 1 Garlic Clove
  • salt and pepper to taste
Garnishes
  • 1 tbsp Kimchi
  • olive oil to drizzle
  • 2 tbsp whole Whole Cooked Chickpeas (optional)
Optional garnishes
Crispy chickpeas
  • 1 tsp Olive Oil
  • Salt to taste
Marinated chickpeas
  • ¼ Lemon, zested and juiced
  • 1 tsp Parsley, chopped

Method

  1. Wash the chickpeas and soak overnight in cold water with 1/4 tsp of baking soda.
  2. Drain, rinse and add them to a pan of water with a 1/4 tsp of baking soda, bring it to the boil, then simmer for 45 min-1 hour, or until tender and soft to touch.
  3. Drain the cooked chickpeas, reserving 2 tbsp for garnish.
  4. Place the bulk of the cooked chickpeas in a blender with the garlic and blend for 2 min, scraping the sides halfway through.
  5. Add the black tahini, miso, lemon juice and olive oil, and blend for a further 2 min or until smooth. Taste, and season with salt and plenty of black pepper. Serve with a generous drizzle of olive oil, the kimchi, and reserved whole chickpeas.
Optional Garnish preparation
  1. Preheat the oven to 200c. Toss 1 tbsp chickpeas in a olive oil, salt and roast for 20-30 min or until golden.
  2. With the remaining 1 tbsp of chickpeas, sprinkle lemon zest and squeeze over the lemon juice, and add 1 tsp of chopped parsley.



@hallefaraj
@hallefaraj

Author



1 Response

Mia Jefferies
Mia Jefferies

June 09, 2020

I will definitely be trying this at the weekend. It sounds delicious 🌻🙏🏽

Leave a comment

Comments will be approved before showing up.


Also in Recipes for British Pulses, Grains, Seeds and More

YQ Mini Leftover Pies
YQ Mini Leftover Pies

by The Cook and Him December 26, 2020

These little pies from the Cook and Him are so good they're worth making more leftovers for. The recipe uses YQ Wheat Flour for a rich pastry case, topped with Camelina Seeds for a nutty savoury crunch.

Read More

Lentil, Naked Oat & Squash Soup-Stew with Toasted Squash Seeds
Lentil, Naked Oat & Squash Soup-Stew with Toasted Squash Seeds

by Henrietta Inman October 30, 2020

A deliciously warming recipe from Henrietta Inman for a soup-stew combining Wakelyns squash and lentils. Just the thing for the cold days that are coming.

Read More

Lakshmi's YQ, Squash & Coriander Parathas
Lakshmi's YQ, Squash & Coriander Parathas

by Henrietta Inman October 30, 2020

This beautiful recipe was shared with Henrietta Inman, Wakelyns resident cook and baker, by Lakshmi, who visited during the apple harvest.

Read More