Miso Hummus Recipe
A savory hummus made with white miso, sesame oil, lemon, and garlic for a smooth, umami-packed dip. Serve with vegetables or pita chips and garnish with sesame seeds if desired.
Servings: 8 servings
Ingredients
Ingredients
- 30 ounceschickpeas 2 cans drained
- 1/4-1/3 cupwhite miso paste
- 1 lemon zested and juiced
- 3 tablespoonssesame oil
- 1 clovegarlic peeled
- 1/4 teaspooncrushed red pepper
- Sesame seedsfor garnish optional
Instructions
Instructions
- Drain and rinse 30 ounces chickpeas (2 cans drained) and transfer to the bowl of a food processor.
- Zest the 1 lemon into the processor, then cut the lemon and add its juice to the processor.
- Add 1/4 cup white miso paste, 3 tablespoons sesame oil, 1 peeled clove garlic, and 1/4 teaspoon crushed red pepper to the processor.
- Puree until very smooth, stopping to scrape down the sides as needed.
- Taste the hummus and, if desired, add more white miso paste (up to 1/3 cup total), then puree again until smooth.
- Transfer to a serving bowl, garnish with sesame seeds if using, and serve with cut vegetables and pita chips.
Equipment
- Food Processor
- Serving Bowl
Notes
Notes
Miso Hummus will keep in an air-tight container in the fridge for up to 2 weeks.
Miso Hummus will keep in an air-tight container in the fridge for up to 2 weeks.