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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.
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 seaweed crackers
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.