Whipped Hummus
Ingredients
- 1 cup dry chickpeas
soaked overnight cooked), 200 g
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup + 2 tbsp aquafaba
190 ml
- 3 roasted garlic cloves
15 g
- 3 tbsp lemon juice
45 ml
- 4 tbsp high quality runny tahini
60 g
- 1/2 tsp cumin
optional
- to taste1/2 tsp salt
- to taste1/8 tsp salt
- 3-4 tbsp water
45-60 ml
- 1/4 cup butter
60 g
- 1 tbsp white miso paste
18 g
- 1 tsp smoked paprika
5 g
Directions
- 1
Drain and rinse the soaked chickpeas. Add to a pressure cooker with 2 1/2 – 3 cups of water (just to cover the chickpeas), baking soda and salt. Set to bean setting or cook on high for 15 minutes and let the pressure naturally release. The chickpeas should be VERY soft.
- 2
Drain the chickpeas and reserve the aquafaba. If the aquafaba looks loose, place into a pot and reduce over medium heat until thickened. Set aside to let it cool.
- 3
In the meantime, Add the soft chickpeas, garlic, lemon juice, tahini, salt, pepper and cumin to a blender or food processor. Stat on low speed and pour in the water and blend until smooth.
- 4
Measure out the aquafaba and whip until soft – to stiff peaks form (the stiffness of the peaks will depend on the temperature of aquafaba, the type of chickpeas and how reduced it is). Tip: 1/4 tsp of xanthum gum or cream of tar tar can help hold the peaks.
- 5
Fold in the aquabfaba into the hummus. Then start on low speed and blend for 30 seconds, just enough so its well combined but still fluffy.
- 6
Serve immediently (with the burnt miso brown butter paprika & crispy shallot furikake) or store for later, and enjoy!
- 7
Add butter to a small sauce pan over medium heat. Once melted, swirl and let it brown for about 1 minute. Turn off the heat and dissolve the miso paste in. Turn the heat back to medium low to medium and swirl until just brown and toasty. Turn off the heat, add smoked paprika and continue to brown with residual heat.
Whipped Hummus
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Ratings & Reviews
Based on 9 ratings
Rating Breakdown
About this Recipe
Craving an appetizer that truly stands out? This Whipped Hummus recipe isn't just a dip; it's an experience, delivering an ultra-light and creamy texture complemented by rich, savory toppings. You'll love how this unique take on a classic transforms a simple spread into something spectacular.
What sets this hummus apart is its extraordinary smoothness, achieved through careful preparation, and then elevated with a decadent burnt miso paprika butter and crunchy crispy shallot furikake. This unique combination offers layers of flavor you won't find in an everyday spread, making it a truly special dish that impresses both the palate and the eye.
Prepare for an incredibly silky and airy hummus that practically melts in your mouth. The base is subtly savory with bright lemon notes and the warmth of roasted garlic, providing a perfect canvas for the dramatic toppings. You'll enjoy the deep umami and smoky warmth from the burnt miso paprika butter, beautifully contrasted by the crispy, aromatic shallot furikake. Each spoonful offers a harmonious blend of creamy, rich, and crunchy textures, making it a sophisticated addition to any gathering.
While the unique toppings are key, you can adjust the foundational flavors of the hummus to your preference. Feel free to slightly increase the lemon juice for more zing or the optional cumin for an earthier note. For the burnt miso paprika butter, using a high-quality butter that browns well, like Miyoko's, will yield the best depth of flavor. You can also experiment with different tahini brands, as quality significantly impacts the final taste and creaminess.
This Whipped Hummus is perfect as a show-stopping appetizer for guests, a gourmet component of a mezze platter, or even a luxurious snack. Serve it with warm pita bread, fresh vegetables, or sturdy crackers to scoop up every last drop of its creamy goodness.