Updated: Aug 12
This burgundy colored hummus will be the star of your plate. This macro version of hummus has miso and umeboshi vinegar, which add not only layers of delicious flavor, but also energetic balance.
Yields 3 cups (serves 3-4 people)
3 cups cooked kidney beans, drained, save cooking water (or two 15 ounce cans)
2-3 cloves garlic, with skin on
1 teaspoon umeboshi vinegar
1 tablespoon white miso
2 tablespoons tahini
2 tablespoons lemon juice
1 teaspoon cumin powder
2 tablespoons olive oil, plus more for topping
a little sea salt to taste (if necessary)
sumac or roasted paprika powder for topping
Pan-roast garlic cloves with skin on for about 5 minutes over low heat until lightly browned. Let cool and peel skin. Set aside.
In food processor, put all the ingredients except bean cooking water and process until everything becomes smooth and creamy. Add bean cooking water if it still needs liquid to process to smooth.
Plate kidney bean hummus topped with sumac or your favorite garnish.