If you follow a simple formula, it’s easy to make hummus out of just about anything. But for a completely unexpected twist, try hummus with the addition of miso. Next time you make hummus, Tara O’Brady, author of the blog Seven Spoons and a new book by the same name, suggests whirring in a generous dollop of the fermented soybean paste. White miso (also known as shiro) a level of roundness to the chickpea spread, as well as a boost of savory umami.
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