Miso hummus is one of our favorite recipes! Asain-inspired this hummus can be made in less than 5 minutes, and it is so much better than anything you can buy.
❤️ Why You Will Love This Recipe
- This Asain-inspired hummus is low in fat and a healthy alternative for dips that are high in fat.
- It is quick to make and can be prepared in under 5 minutes.
- You can easily adjust the flavors to suit your tastes.
- It is dairy-free, gluten-free, nut-free, and suitable for vegan and vegetarian diets.
? Cost to Make
Estimated cost = $1.90 or $0.19 a serve
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Chickpeas – Use either canned chickpeas or make the recipe with dried chickpeas that have been soaked and cooked.
If you want to use dried chickpeas and are not sure how to use them, scroll down to our Variation section for more details.
Miso paste, use white miso paste because it is milder and sweeter than red miso.
Miso is a rich and salty paste, so there is no need to add extra salt to the recipe.
Garlic – you could either use fresh garlic or garlic powder.
Lemon or lime – the juice and zest add freshness to the hummus.
Sesame oil adds a lovely deep rich nutty flavor to the hummus, but don’t add too much because it can be overpowering in taste.
You will need a small food processor or stick blender for this recipe.
Step 1 – Rinse and drain the chickpeas and put the chickpeas, garlic, lemon juice, lemon zest, miso, and sesame oil into a small food processor with six tablespoons of water.
Step 2 – Process until the mixture becomes soft and almost smooth, occasionally stopping to scrape down the sides of the bowl.
Step 3 – The mixture should be a spreadable consistency. If it is not a spreadable consistency, mix in more water, a tablespoon at a time, until you get the consistency you like.
Transfer the mixture to a serving dish, drizzle the top with olive oil and sprinkle on some toasted sesame seeds. You could also garnish with crushed red pepper flakes, freshly ground black pepper
? Recipe Tips
Taste and adjust the seasoning – after blending, taste the hummus and adjust the seasonings to your liking – for example;
- If you feel it needs a little more lemon flavor, you could add more juice or zest.
- If you like more sesame flavor, add a touch more sesame oil.
? Serving Size
This recipe makes about 330 grams (11.70 ounces / 1 1/3 cups) of miso hummus and serves 10.
A serving size is about 30 grams (1 ounce / 2 tablespoons).
? Calories Per Serve
A 30-gram (1-ounce) serving has about 78 calories and about 3 grams of fat.
? Serving Suggestions
- Serve miso hummus as a dip with crunchy vegetables, crackers, seaweed crackers, or chips.
- Use it as a spread on crostini, toast, sandwiches, burgers, or wraps.
How to prepare dried chickpeas
You will need 110 grams (4 ounces) of dried chickpeas for this recipe.
The dried chickpeas need soaking in water for at least 24 hours and then cooking before use.
When soaking dried chickpeas, make sure the water level is about 5 cm (2 inches) above the dried peas because they will soak up more than twice their weight in water.
After soaking, rinse the chickpeas, place them into a deep saucepan and cover them with fresh water, ensuring the water level is well above the chickpeas.
Bring the pot to a boil over high heat, reduce the heat and simmer for about 30 – 50 minutes or until they become tender, they are ready when they are soft to the bite.
Keep the water level above the chickpeas during cooking by topping the pot up with boiling water.
Use the cooking time as a guide because it will vary depending on the age of the chickpeas – the older they are, the longer they need to cook.
Drain and cool before using.
If you are planning a party, you can make miso hummus two to three days in advance.
Store the hummus in an airtight container in the fridge until ready to use.
Store hummus in an airtight container in the fridge where it will keep well for 7-10 days.
If you have tried this or any other of my recipes, don’t forget to come back and rate the recipe and leave a comment below, because I love hearing from you!
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- Small food processor or stick blender
- 1 x 400 grams (14 ounces can chickpeas) rinsed and drained well
- ¼ teaspoon garlic powder or 1 fresh garlic clove minced
- 3 tablespoons fresh lemon juice or to taste
- 1 teaspoon lemon zest
- 2 tablespoons white miso paste
- 4 teaspoon sesame oil
- 10 tablespoons water you may need more or less
- Olive oil or sesame oil
- Toasted sesame seeds
- Rinse and drain the chickpeas then place the chickpeas, garlic, lemon juice, lemon zest, miso, and sesame oil into a small food processor with about 6 tablespoons of water.
- Process until the mixture becomes very soft and smooth.
- The mixture should be spreadable, if it is not add more water one tablespoon at a time until you get the right consistency.
- Transfer the mixture to a serving dish, and garnish with a drizzle of olive oil and toasted sesame seeds.
- Serve with cut vegetables, pita chips, crostini, breadsticks, or crackers.