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.