This is a delicious homemade hummus with an Asian-style twist, made without tahini. Whip it up in minutes with chickpeas, white miso and toasted sesame oil. It’s perfect with crisp seaweed snacks or crackers.
This post was created in collaboration with Annie Chun’s. They make products that inspire fresh Asian-style dishes my family loves.
I love to make homemade hummus and eat it pretty much every day. Even for breakfast! I like to spread it on toasted sourdough along with a soft-boiled egg.
While you’d usually associate hummus as a tasty part of a healthy Mediterranean diet, it’s easy to get creative and add a bit of Asian-style flair.
The folks at Annie Chun’s asked me to come up with a way to feature their Seaweed Crisps, which is a baked snack made with brown rice and a layer of seaweed.
I created this hummus without tahini. Instead I used mild white miso and toasted sesame oil in place of tahini paste, both of which give the hummus an amazing naturally sweet-salty flavor that’s full of umami.
It’s miles away in flavor from anything you can buy in a store, plus it contains nothing but simple ingredients and no preservatives.
Ingredients you need
- Canned or cooked chickpeas
- White miso
- Toasted sesame oil
- Garlic clove
- Olive oil (I used extra-virgin oil, but avocado oil works too)
- Fresh lemon juice
- Cayenne pepper
I fancied up the garnish with chopped fresh cilantro and shichimi togarashi for a little FIRE. It’s a spicy blend of sesame seeds, nori, orange zest and crushed chili pepper that perks up any snack.
How to make the hummus
To make a smooth hummus from scratch, a food processor is the best tool.
Just put everything in the machine and run until it’s smooth and creamy-textured, which can take one or two minutes.
Miso in hummus
Miso is a flavorful Japanese paste made with fermented soybeans and rice or barley — you can also find miso made with millet, chickpeas or adzuki beans if you’re on a gluten-free diet plan.
Not only does it pack a ton of flavor in small amounts, it’s a great source of protein and friendly probiotics.
I prefer to use white miso to make hummus, which is lighter and sweeter than darker red ones.
Plus, it pairs so well with seaweed layer on the Crisps, which have a really pleasing crunchy texture and very craveable taste.
Serving ideas for sesame miso hummus
- Serve the hummus as a dip with crackers, chips or crunchy raw vegetables
- Add some to a sandwich, burger or wrap
- Use it as a tasty garnish on a veggie taco or rice bowl
This easy recipe can be made in minutes, and it’s vegan, dairy-free and gluten-free (look for a gluten-free miso).
Sesame Miso Hummus
- 1 15-ounce (439 g) can chickpeas, drained
- 2 tablespoons white miso (chickpea miso for gluten-free)
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1 tablespoon toasted sesame oil, plus additional for serving
- 1 chopped garlic clove
- ¼ teaspoon cayenne pepper
- 1 teaspoon shichimi togarashi, optional
- Chopped cilantro for garnish
- 1 package Annie Chun’s Original Baked Seaweed Crisps
To make the hummus
- Place the chickpeas, miso, lemon juice, olive oil, 1 tablespoon sesame oil, garlic and cayenne pepper in a food processor. Process until smooth and creamy, about 1 minute.
- Transfer the hummus to a small serving bowl set on a platter. Drizzle about a teaspoon of sesame oil on top of the hummus and sprinkle with the shichimi togarashi and cilantro. Arrange the Seaweed Crisps or preferred snack on the platter alongside and serve.