Miso. Garlic. Shishito peppers. Chickpeas.
It might sound like an insane mixture, but it's totally a party in your mouth.
While on vacation in Houston, TX, I of course had to visit my favorite spot- Benjy's. While there we had amazing brussel sprouts and this crazy shishito pepper hummus. I knew instantly I wanted to try my hand at this since I love both shishitos and hummus- they're weekend food staples.
Served with veggies, rice cakes, some meat, or fish, this hummus is super versatile. Easy to whip up, this is also a great addition to those buddha bowls.
Aside from this delicious dip- let's dive into the movies. Last night I went to see The Founder- the story of Ray Kroc and how McDonald's became the food empire it is today. It was absolutely phenomenal. While the food at McDonald's isn't something I eat for many reasons, the story of its empire is one truly inspiring for entrepreneurs and displaying the American dream- I highly recommend checking it out.
Enjoy this recipe and my movie rec- see you all next week for another delicious recipe and ranting!
- 1 bag of shishito peppers (about 20)
- 4 cloves of garlic
- 1/2 tablespoon of olive oil
- 1 tablespoon miso paste
- 1 tablespoon tamari
- 1 can of chickpeas, rinsed and drained
- 1/4 cup of tahini
- Salt and pepper to taste
- Preheat your oven to 350 degrees. Add you garlic cloves and olive oil to a piece of foil that created a package. Roast for 30-40 minutes, until tender.
- Next spread your peppers on a lined baking sheet and roast for 20-30 minutes, until blistered.
- Once the garlic and pepper are cool, peel the garlic and de-stem the peppers.
- Add all the ingredients to a food processor. Pulse until smooth a creamy. Stream in olive oil or water to help thin out the consistency.
- Keep hummus in an air-tight container in the fridge for up to 7 days.