Tyler Florence isn’t shy about his feelings for one particularly popular dip. In fact, in his 2024 cookbook, American Grill: 125 Recipes for Mastering Live Fire, the chef readily admits that hummus is one "dish that’s been done to death."

Peek around supermarket shelves, restaurant menus and even our recipe archives and you’ll quickly realize what he means. The hummus market has grown by nearly $1 billion globally in the past two years, and is expected to jump almost $3 billion more by 2030, according to Grand View Research.

In an attempt to stand out from the crowd — and integrate flavors that give us a reason to go back for a second scoop — many chefs, recipe developers and brands swear that they have the technique or twist that makes the ultimate hummus. Some swear by adding a splash of cold water or liquid from the can of chickpeas. Others perk things up by infusing the bean dip with flavors reminiscent of pizza or pickles.

As for Tyler, when he set out to breathe new life into this beloved bean dip, grill-roasted garlic and grilled lemon were the first two upgrades that came to mind. That tracks, since this is a grilling book, after all, and since Tyler says, “I’ve always felt that there’s almost a spiritual feeling to cooking over a live fire … The scent of wood smoke or charcoal lulling me into a relaxed state is how I recharge my batteries while continuing to produce something special.”

But why stop with just garlic and lemon? Tyler “thought it would be more fun” to add one final surprise: a spoonful of white miso. He explains that this fermented soybean paste "adds caramel umami tones and elevates the chickpea spread into something with depth and richness."

While you’ll need to score the cookbook for the exact recipe, you can borrow this brilliant hummus hack to use in any of your favorite recipes. You could even try it to level up the store-bought kind to make it worthy of a coveted spot on your snack spread.

To 2 cups of your favorite hummus, simply stir or blend in 1 tablespoon of white miso. Garnish with olive oil, a dusting of za’atar and a handful of roasted chickpeas and you have an appetizer that would be worthy of the best bite award and an extra $300 in your till on The Great Food Truck Race.