Instructions

• Start by draining and rinsing the canned chickpeas under cool water. This helps to remove excess sodium and any canning liquid.
• In a food processor, combine the drained chickpeas, white miso paste, lemon zest, lemon juice, sesame oil, peeled garlic clove, and crushed red pepper.
• Pulse the mixture until it becomes smooth and creamy. You may need to stop and scrape down the sides of the food processor a few times to ensure everything is well blended.
• If the hummus is too thick, you can add a little water, one tablespoon at a time, until you reach your desired consistency. Taste and adjust the seasoning if needed.
• Transfer the hummus to a serving bowl and drizzle with a little extra sesame oil. If desired, sprinkle sesame seeds on top for an added crunch and visual appeal.
• Serve your miso hummus with fresh vegetables, pita chips, or as a spread in sandwiches. Enjoy the burst of flavor in every bite!