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 — 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 — 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.

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Chickpea Miso Hummus (Made Without Tahini)

Karen Tedesco

Delicious homemade hummus with an Asian-style twist, made without tahini. Whip it up in minutes to go with crisp seaweed crackers or crunchy veggies. Vegan, dairy-free, gluten-free.

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5 from 12 community reviews

Prep Time 10 minutes mins

Cook Time 0 minutes mins

Total Time 10 minutes mins

Course Appetizer

Cuisine Asian

Servings 2 cups

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
• ▢ ¼ teaspoon cayenne pepper
• ▢ 1 teaspoon shichimi togarashi, optional
• ▢ Chopped cilantro

US Customary – Metric

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. 

Nutrition

Calories: 291kcal Carbohydrates: 7g Protein: 3g Fat: 29g Sodium: 653mg Fiber: 1g Sugar: 2g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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• Appetizers
• Vegetarian and Vegan

Hey, I’m Karen

Creator of Familystyle Food

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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.