Miso Hummus Recipe
by Sommer Collier — last updated on Jul 21, 2024 
Homemade White Miso Hummus – This easy and economical sesame miso hummus recipe includes white miso for a deliciously rich and creamy salty snack that’s great for scooping with veggies and crackers, or to use as a tasty sandwich spread.
Why We Love This Miso Hummus Recipe
This is not the first hummus recipe on A Spicy Perspective. You see, I sort have a thing for homemade hummus… I love snacking on hummus with veggies and chips. I love spreading hummus on toast or on sandwiches. And I love adding a scoop of hearty hummus to a boring green salad to liven things up a bit.
(Plus, making your own hummus recipe is more budget-friendly and allows you to have full control over quality, texture and taste.)
On the site we have fabulous recipes like Creamy Avocado Edamame Hummus, Thai Coconut Curry Hummus, Roasted Red Pepper Hummus, and Crispy Rosemary Hummus. However, this white Miso Hummus recipe is quickly becoming a favorite with my family because of the unique umami flavor introduced by a large dollop of white miso paste.
Miso has a rich salty flavor that blends perfectly with hummus. It provides that extra something, which keeps people coming back for more!
Ingredients You Need
- Chickpeas – drained and rinsed
- Miso paste – we prefer white miso paste, but feel free to use other variations if you like
- Lemon – for fresh zest and juice
- Sesame oil – a nutty oil that can be substituted with other light oils, like avocado or quality canola oil
- Garlic – peeled but no need to mash or mince (since we’ll be using a food processor)
- Crushed red pepper – for a nice kick of spicy heat, but feel free to omit
- Sesame seeds – to garnish (optional)
How to Make the Best Miso Hummus
- Drain the chickpeas and place with all other ingredients (except sesame seeds) in the food processor.
- Puree the sesame miso hummus until very smooth. Taste, and add more miso paste if necessary… Some brands of miso paste are very strong, so start with less and work your way up to taste.
- Serve immediately with dippers, or transfer to an airtight container and store in the fridge.
Serving Suggestions
Scoop up mouthfuls of white miso hummus with your favorite dippers like fresh cut veggies, crackers, and pieces of pita. Sweet peas, grape tomatoes, carrots, bell peppers, and cucumber are some of my top vegetables!
You can use the hummus as a spread on all kinds of other yummy dishes! Smear a serving onto cold-cut or vegetable sammies, veggie wraps, or chicken wraps. It also goes great on sesame chicken burgers, mediterranean burgers, or really on any burgers or sandwiches that could use a little something extra creamy and flavorful.
Get the Complete (Printable!) Miso Hummus Recipe Below. Enjoy!
Frequently Asked Questions
Miso is made with fermented soybeans and rice, which essentially means that the two main ingredients are left to “rot” together in a controlled manner. When they start to decompose, microbes develop and when treated properly they are able to preserve the food – rather than the food spoiling. After a long fermenting process the rice and soybeans become a thick paste of concentrated goodness.
Both red and white miso are made with soybeans and rice. But white miso has more rice and therefore has less of a savory umami flavor, and more of a slightly sweet taste.
Miso hummus will keep in an air-tight container in the fridge for up to 2 weeks.
Technically, yes you can freeze hummus for up to 3 months. However the flavor and texture will change a good bit, and won’t be quite as good as freshly made.
Looking for More Easy Dip Recipes? Be Sure to Also Try:
- Salsa Macha
- Gyoza Dipping Sauce
- Best Pimento Cheese Recipe
- Roasted Poblano Avocado Dip
- Best Homemade Bean Dip
- Smoked Salmon Dip
- Pistachio Butter
Get the Complete (Printable!) Miso Hummus Recipe Below. Enjoy!
Miso Hummus Recipe
Ingredients
- 30 ounces chickpeas (2 cans drained)
- 1/4-1/3 cup white miso paste
- 1 lemon (zested and juiced)
- 3 tablespoons sesame oil
- 1 clove garlic (peeled)
- 1/4 teaspoon crushed red pepper
- Sesame seeds for garnish, optional
Instructions
- Place the drained chickpeas, 1/4 cup miso paste, lemon zest + 2 tablespoons juice, sesame oil, garlic clove, and crushed red pepper in a food processor.
- Puree until very smooth. Taste the hummus and add more miso paste if desired. (Some brands of miso paste are very strong and/or salty, so start with less.)
- Serve with cut vegetables and pita chips.
Awesome!!!
I made this Hummus with Miso Master organic mellow white miso..OMG!!
So DELICIOUS!! I added to this recipe Cumin and Trader Joe’s Za’atar seasoning blend.
Absolutely the best hummus I have ever had!!
My taste buds are tingling with the sounds of this miso!! Yum!
Sounds like a dip for me!
Yes! Homemade Hummus is the best! I have never had it with miso before, but I am so going to try your recipe, I bet its delicious… And since you like hummus so much, have you ever tried truffle hummus?! Oh my word is it good…
Oh, I had miso hummus at a fusion restaurant a while back and loved it, so I can’t wait to try your recipe!
This is a dip I need in my life NOW!!!