You will honestly want to slather this on EVERYTHING but with @sunrice rice cakes, avo and a sprinkling of herbs & sesame seeds, it makes the most perfect snack, brekky or on the fly lunch. And the brilliant thing is it takes literally 5 minutes. MISO & BROWN BUTTER HUMMUS Makes about 600g To serve 2 2 @sunrice rice cakes 1 avocado, halved, seed and skin removed, sliced thinly lengthways 2 Tbs roughly chopped coriander 1 tsp toasted sesame seeds HUMMUS 50g butter 400g tin of chicpeas or butter beans, drained, liquid reserved 2 Tbs shiro (white) miso paste OR to taste (found in Asian section of supermarket or Asian grocers) 1/4-1/3 cup tahini 1 clove garlic, peeled 1 long green or jalapeño chilli, roughly sliced (optional) 2-3 Tbs lemon juice OR to taste To make the brown butter, heat the butter in a small saucepan over medium-high heat and cook until it turns a deep golden brown. Be careful as it will get very spitty, so have a pot lid nearby to shield yourself! Combine the chicpeas, miso, tahini, chilli, lemon juice, 2-3 tablespoons of the chickpea liquid and the brown butter in a food processor & blitz until smooth. Taste to see if more miso or lemon needs to be added for seasoning but also chickpea liquid if you want a looser texture. To assemble slather a heaped tablespoon of the hummus onto a rice cake, fan 1/2 an avo over the top then sprinkle over the cori and sesame seeds, then munch like a fiend. * The hummus keeps well for about 2 weeks if refrigerated in an airtight container 🥰 #sunrice #pohsricekitchen