Miso Hummus Recipe
This easy and economical sesame miso hummus recipe includes white miso for a delicious salty snack for dipping or to use as a sandwich spread. It also happens to be vegan, gluten-free, and dairy-free!
Servings: 8 servings
Calories: 162kcal
Equipment
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.
Notes
Miso Hummus will keep in an air-tight container in the fridge for up to 2 weeks.
Nutrition
Calories: 162kcal | Carbohydrates: 18g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 617mg | Potassium: 192mg | Fiber: 6g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 2mg