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–+ servings
Miso hummus on a knife and a crostini.

Miso Hummus

Harriet
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
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
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

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.