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    Home » Sauces and Condiments

    Miso Hummus

    Published: May 8, 2022 · Modified: Nov 30, 2022 by Harriet Britto · 1 Comment

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    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.

    Closeup of miso hummus with white and black sesame garnish.
    Jump to:
    • Why You Will Love This Recipe
    • Cost to Make
    • Ingredients
    • Equipment
    • Instructions
    • Recipe Tips
    • Serving Size
    • Calories Per Serve
    • Serving Suggestions
    • Variations
    • Meal Prepping
    • Storage
    • More Miso Recipes
    • Recipe
    • Feedback

    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

    Ingredients

    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.

    Image of ingredients needed to make miso hummus.

    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.

    Equipment

    You will need a small food processor or stick blender for this recipe.

    Instructions

    Chickpeas and other ingredients in a food processor bowl.

    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.

    A blue spatula scraping down chickpea paste in a food processor.

    Step 2 - Process until the mixture becomes soft and almost smooth, occasionally stopping to scrape down the sides of the bowl.

    Image showing processed miso hummus.

    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

    A closeup of miso hummus in a food processor.

    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 ⅓ 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.

    Variations

    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.

    Soak

    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. 

    Cook

    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.

    Meal Prepping

    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.

    Storage

    Store hummus in an airtight container in the fridge where it will keep well for 7-10 days.

    A knife in miso hummus for spreading on a crostini.

    More Miso Recipes

    • Tofu cream cheese
    • TVP vegan bacon bits
    • Stir fried kailan with miso butter
    • Miso hummus
    • What is white miso paste?

    See all miso recipes.

    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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    Recipe

    Miso hummus on a knife and a crostini.

    Miso Hummus

    This easy miso hummus is quick to make and better than anything you can buy. It is fresh and full of Asian flavors. Use it for dipping, topping, or spreading. Once you had a taste, you will be coming back for more.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 0 mins
    Total Time 5 mins
    ESTIMATED COST : $1.90 or $0.19 a serve
    Course Appetizer, Snack
    Cuisine Australian, Western
    Servings 10 x 2 tablespoons (30 gram / 1 ounce) servings
    Calories 78 kcal

    Equipment

    • Small food processor or stick blender

    Ingredients
      

    • 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

    Garnish

    • Olive oil or sesame oil
    • Toasted sesame seeds
    Prevent your screen from going dark

    Instructions
     

    • 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.

    Notes

    SERVING SIZE
    This recipe makes about 330 grams (11.70 ounces / 1 ⅓ cups) of miso hummus and serves 10.
    A serving size is about 30 grams (1 ounce / 2 tablespoons).
     
    STORING
    Store hummus in an airtight container in the fridge where it will keep well for 7-10 days. 
     
    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.
    Soak
    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. 
    Cook
    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.
    Nutrition Facts
    Miso Hummus
    Serving Size
     
    1 serve is 2 tablespoons
    Amount per Serving
    Calories
    78
    % Daily Value*
    Fat
     
    3
    g
    5
    %
    Saturated Fat
     
    1
    g
    6
    %
    Monounsaturated Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Trans Fat
     
    0
    g
    Cholesterol
     
    0
    mg
    0
    %
    Sodium
     
    239
    mg
    10
    %
    Potassium
     
    27
    mg
    1
    %
    Carbohydrates
     
    10
    g
    3
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    3
    g
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Karen

      June 12, 2022 at 8:58 am

      5 stars
      So delicious and addicting!

      Reply

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    Hi, I'm Harriet! I am the face behind Soya Eats. I, with my small family team, test, photograph, and create the best possible soya recipes just for you.

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