You could do both....always your choice. Here are probable results:
1) If the stock is meant to replace the lemon juice, you will likely have same texture & consistency. But flavor will be less bright. Hummus needs the acid of lemon juice to balance the richness and fat of the beans and oil. In a pinch, I've used vinegar to replace the lemon juice...it works, part way. The acid-oil balance is ok, but the flavor is not as bright.
2) Miso paste has about half of 1 percent of the sodium in table salt. So using it tbsp for tbsp is almost like not using salt. Flavor will be different from original recipe.
/2bfe2611-fa25-468d-b6ed-98660626b832--2016-0223_zahavs-israeli-style-hummus_bobbi-lin_18061.jpg)
1 Comment
1) If the stock is meant to replace the lemon juice, you will likely have same texture & consistency. But flavor will be less bright. Hummus needs the acid of lemon juice to balance the richness and fat of the beans and oil. In a pinch, I've used vinegar to replace the lemon juice...it works, part way. The acid-oil balance is ok, but the flavor is not as bright.
2) Miso paste has about half of 1 percent of the sodium in table salt. So using it tbsp for tbsp is almost like not using salt. Flavor will be different from original recipe.