Hummus with White Miso

In a food processor fitted with a metal blade, process the almonds into a fine meal. Add the chickpeas and run the machine again, stopping and scraping down the sides occasionally, until the beans are crumbly and light. Pour the tahini, miso, garlic, red pepper flakes, and lemon juice. Blend again for 2 minutes or so, then scrape down the sides of the machine. Switch on the motor and start drizzling in enough water so that the hummus billows up, aerated and fluffy. Depending on the beans, you may not use all the water, or you might need more. Let the machine go for 2 or 3 minutes after the consistency seems right. Taste and check for seasoning. For a roasted accent, drip in some toasted sesame oil. Let the hummus site for 30 minutes at room temperature before serving, or refrigerate in a covered container for up to 3 days. Serve with the garnishes of your choosing. Serving options; - Coriander seeds or cumin seeds, roasted and cracked - Ground sumac or za'atar - Toasted sesame seeds, white or black, or pine nuts - Minced fresh flat leaf parsley and chives - Assorted sprouts such as mung bean, broccoli, alfalfa - Fried shallots