Chickpea miso pureed with coconut oil, garlic, and a pinch of red chili flakes is the perfect topping for fresh corn, baked potatoes or steamed veggies! I buy my chickpea miso from the Light Cellar in Calgary however; if you don’t have access to it any miso will do.
Ingredients
- 1/2 cup of softened coconut oil (it should be perfect on a warm summer day like this at room temp. otherwise you may need to beat it or blend it in a food processor if the coconut oil is cool and firm. If you heat the oil before blending the coconut oil will separate from the miso)
- 1/4 cup miso
- 1/2 clove of minced garlic
- a pinch of red chili flakes
Combine all ingredients by hand with a fork or small whisk if your coconut oil is fairly soft. Otherwise beat it with a hand mixer or process in your food processor to combine. Store for extended periods in the fridge. As mine sat at a very warm summer room temperature it separated but by morning as it cooled, I simply re-mixed it with a fork and then popped it in the fridge.
