Miso Hummus topped with Seaweed Furikake

Miso Hummus topped with seaweed furikake

a few great things that have happened recently:

i finally saw heart in concert
seeing as how the sisters are Wilsons,
there being that very slim chance of us being related,
i had to see them live.
alas after seeing their performance,
in my scientific opinion
we do not have the same talent genes,
they’re effing amazing.

i actually don’t despise podcasts, it came down to finding the right ones
a few of my fave:
Dear Sugar,
& unqualified
i like the 2nd one so much,
we’re going to see them later this week when they’re in town
(if you’re local, let’s meet up!)
(just don’t be weird/creepy)

inspired by the Great British Bake Off,
i entered a chicken soup cookoff.
i spent part of the weekend making the stock
and then a large portion of sunday evening
making the first batch of Experiment Soup.
that’s lunch this week.
the cycle starts again this weekend,
up until Contest Day.
i will post the recipe after the contest.

Miso Hummus topped with seaweed furikake

Miso Hummus topped with Seaweed Furikake
makes about 2 cups

note: dw & i are on the never ending searching for smooth homemade hummus. we’ve made our fair share, with varying results of smoothness. what’s great about hummus is that it’s a very blank slate and it’s entirely up to you how you want to flavor and season. we’ve had the very very basic garlic version to herby to now this: miso flavored. all i know is, it’s a dish that brings people together, correction: brings different people together, a sentiment that lina of the lebanese plate is most passionate about. in today’s political climate, domestic and aboard, it’s scary times. let’s stop being assholes and share some great food. #SpreadHummusNotHate
*note: local/baltimore folk: Great Sage is having a family style Middle East Peace Dinner. get on that.

1 cup dried chickpeas, soaked overnight
healthy pinch of baking soda
2 TBL miso (i used brown rice)
generous 1/3 cup tahini
1/4 – 1/3 cup cold water
1 tsp sesame oil, at the end, and to top

seaweed furikake, as previously seen in Somen Noodle Bowl
2 sheets of nori/seaweed, shredded by hand
2-3 TBL toasted sesame seeds, very important to toast!
1 tsp sugar
1/2 tsp sesame oil
pinch of salt

in a bowl, mix the furikake together. set aside.

soak chickpeas with pinch of baking soda, leave on counter overnight. they will double in size, it’s quite alarming.

next morning, drain and rinse. in a big saucepan add the beans with more than you think you’ll need water, about 4-5″ above the beans. bring to a boil, lower temp and simmer for about 1 hour. test for done-ness and then boil for a bit longer. i usually aim for about 1.5 – 2 hours boil time.

drain and add the cooked beans into a food processor. lina (along with other people, dw included) says to skin the beans for extra smoothness but my lazy ass was not gonna bother. add in the miso and tahini. blitz until smooth. then blitz some more. very slowly and carefully, add in the cold water until it reaches the loose consistency you’re aiming for. i like to aim for slightly runny, because as the hummus cools, it’ll thicken up.

top with the seaweed furiake and serve with chips/rice crackers/vegs.

it tastes better the next day as the flavors have had time to meld.


Miso Hummus topped with seaweed furikake

3 years ago: diy watercolor wedding invites (!!!)
2 years ago: homemade lactose free ricotta cheese
1 year ago: bún riêu – vietnamese seafood noodle soup


13 thoughts on “Miso Hummus topped with Seaweed Furikake

  1. What a delicious mix! I love this twist on hummus and will try it asap! I agree about podcasts. You really have to find what appeals to you. Awesome re stock contest!! Good stuff as always. Getting ready for the big race! Xoxo

    1. it tastes even better the next day, spread on seaweed rice cakes, which has been my go-to 3pm snack lately. i was thinking of moving onto a new hummus flavor this week but i think i’m going to repeat this…


  2. Apparently the hummus from Zahav in Philly is supposed to be utterly genius and very smooth per Food 52 and it’s been on my list to try: https://food52.com/blog/16350-zahav-s-hummus-recipe-is-genius-for-even-more-reasons-than-everyone-says. Yours, obviously, looks great and I want to try the seaweed furikake on top!

    I’m SO ENVIOUS you got to see Heart–M has lately been on a tear where on Friday evenings we will spend a solid half-hour watching old Heart videos over and over again because they are magisterial.

    1. OK first, i love love love love love Zahav, their matzoh ball soup HAUNTS ME. i have their cookbook and my lazy ass latched onto their concept of overcooking the beans until they’re practically falling apart. skinning the beans and then running them through fine mesh sieve, though, is not part of my lazy repertoire, smoothness be damned.

      2nd, i bitched and moaned about the traffic getting there and coming home and Heart didn’t get on stage still LAST but they made it sooooo worth it. i was beat the next day but music bucket list checked! they didn’t sing my fave cheese song ALL I WANNA DO IS MAKE LOVE TO YOU so i like to blare that in my office from time to time.

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