Chickpea Miso Hummus (Without Tahini)
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This is a delicious homemade hummus made without tahini that’s full of umami! Whip it up in minutes using canned chickpeas and white miso.
I created this hummus without tahini, using mild white miso and toasted sesame oil in place of tahini paste, both of which give the hummus an amazing naturally sweet-salty flavor.
It’s miles away in flavor from anything you can buy in a store, plus it contains nothing but simple ingredients.
I love making homemade hummus β I eat it pretty much every day, even for breakfast. I like to spread it on toasted sourdough bread, along with a soft-boiled egg. This version made with miso is especially savory.
Ingredient overview
- Chickpeas: canned or cooked from scratch (see my go-to recipe for cooking dried chickpeas).
- White miso: Miso is a flavorful Japanese paste made with fermented soybeans and rice or barley β you can also use miso made with millet, chickpeas, or adzuki beans if you’re on a gluten-free plan.
- I prefer to use white miso to make hummus, because it’s lighter and sweeter-tasting than red or brown miso.
- Toasted sesame oil
- Garlic clove
- Olive oil (I used extra-virgin oil, but avocado oil works too)
- Fresh lemon juice
- Red pepper: Use cayenne, gochugaru (Korean chili powder) or crushed red pepper
If you can find shichimi togarashi, a spicy blend of sesame seeds, nori, orange zest and crushed chili pepper, use it as a garnish to add a slightly fiery touch.
Chickpea Miso Hummus (Made Without Tahini)
Ingredients
- 1 15-ounce (439 g) can chickpeas, drained
- 2 tablespoons white miso
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1 tablespoon toasted sesame oil, plus additional for serving
- 1 chopped garlic clove
- ΒΌ teaspoon cayenne pepper
- 1 teaspoon shichimi togarashi, optional
- Chopped cilantro
Instructions
To make the hummus
- Place the chickpeas, miso, lemon juice, olive oil, 1 tablespoon sesame oil, garlic and red 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.
Karen’s Notes and Tips
- Miso hummus will keep up to 1 week refrigerated.
- Serve the hummus as a dip with crackers, chips or crunchy raw vegetables. Spread it on a sandwich, burger or wrap.Β
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
I love this easy to follow recipe. This is my first time making hummus and it turns out so delicious. Hubby and I love it.
so addicting!!