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 โ 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 โ 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
- ยผ 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.ย
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.
This is a tasty recipe. Toasted sesame oil has a very strong flavor. I only used about 1/2 tablespoon, and even that is too much for our taste. 1 tsp would be about right.
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!!