This recipe makes more scallion oil than you’ll need, but it saves for a couple of weeks in the refrigerator. It’s great with chicken or fish, or even with eggs in the morning. It’s easily halved if you don’t want extras!
For the hummus:
1 small white (or orange!) sweet potato (about 8 oz.)**
1 15 oz. can chickpeas
3 tablespoons white miso
2 tablespoons tahini
1 small garlic clove
For the ginger scallion oil:
1/2 cup neutral oil
1 1-inch piece of fresh ginger
1 tablespoon sesame oil
Set a steamer basket in a small pot filled with about 1″ water. Cover pot and bring water to a boil over high heat. Peel the sweet potato and cut it into 1″ chunks. Add the sweet potato to the steamer basket, cover, and cook until tender, about 12-15 minutes.
While the potato cooks, drain and rinse the chickpeas. Add them to the bowl of a food processor with the miso, tahini, and garlic. Carefully add the cooked sweet potato. Squeeze over the juice of half of the lemon along with 1/4 of water. Cover the food processor and puree, tasting and adding more water and/or lemon juice until you reach your desired consistency. Set aside while you make the scallion oil.
Heat the neutral oil in a small pot over medium-high heat. Finely chop the scallions and add to a bowl (you’ll have about a cup). Peel and finely mince the ginger and add to the bowl with the scallions. When the oil is hot (it will have a slight shimmer to it), carefully pour it over the scallions and the ginger. Stir in the sesame oil.
Spoon the hummus onto a plate, using the back of a spoon to make a well in the center. Fill the center with some of the ginger scallion oil. Garnish with sesame seeds and Japanese chili powder, if desired. Serve with crackers and crispy, crunchy vegetables.
**If you opt for the orange sweet potato, puree the hummus first without the water. Add only if needed.