If you like hummus but want to challenge a classic hummus you need to try this Miso version. This miso hummus only calls for five ingredients and is ready in only five minutes. Serve this hummus dish as an appetizer, snack or side dish. It is both vegan, gluten, grain and oil free.
I guess most of us have tried a classic chickpea hummus? But hummus can be made in so many different ways, made with different beans and vegetables as the base and seasoned with all kind of different seasonings. This hummus is made with chickpeas, tahini (a must in hummus if you ask me),white miso paste, garlic and lemon juice. The combination of these five ingredients results in a very creamy, fresh, a bit nutty, yet sweet hummus with a wonderful touch of umami. You only need a high speed blender and five ingredients to make it, and really almost no effort from your end. I topped my miso hummus with furikake seasoning, cilantro, lemon and olives and served it with gluten free seed crackers. This dish is perfect to serve as an appetizer, afternoon snack or side dish. It is both vegan, gluten, grain and oil free.
A few tips:
- I use a light and very creamy tahini when making hummus. In that way you will get a delicate and subtile nutty flavor and assure that the hummus turns out creamy and smooth.
- I used white miso paste in my hummus, but you can experiment by using the one you have at home or find in the store.
- The amount of garlic can be varied. I prefer to use less garlic since Im not that fond of raw garlic and feel that it sometimes can take over a bit.
- You can also vary the amount of lemon juice depending on how citrusy your prefer your hummus.
- Use a good high speed blender to make sure it gets really smooth and creamy. If you don’t have one you can also use a hand mixer, but make sure you mix it very well.
- You can of course top this hummus with other toppings. Olive oil, spicy fried tofu, nuts or seeds just to mention a few.
Ingredients for this Miso Paste and Seed Crackers:
- Chickpeas
- Garlic
- Lemon
- Tahini
- White miso
- Water
- Furikake seasoning
- Cilantro
- Green olives
- Gluten free seed crackers
Other recipes you might like:
- White Bean Hummus with Fried Vegetables (Vegan, Gluten, Grain & Oil Free)
- Beetroot Falafel with White Bean Hummus (Oven Baked, Vegan & Gluten Free)
- Healthy Falafel (Vegan, Gluten Free & Oven Baked)
- Shaved Carrot Salad (Vegan, Gluten Free & Low Carb)
- Salmon Sashimi Popsicle with Avocado Cream (Gluten, Grain Free & Low Carb)
- Oven Baked Crispy Chickpeas (Vegan, Gluten & Oil Free)
- Half Baked Salad (Vegan, Paleo & Gluten Free)
Miso Hummus with Seed Crackers (Vegan, Gluten, Grain & Oil Free)
Ingredients
- 1 (230g) can Chickpeas drained and rinsed
- 1-2 Garlic cloves roughly chopped
- 1/2 Lemon, juiced
- 2 tbsp Tahini
- 2 tbsp White miso paste
- 1-2 tbsp Water, to thin
For serving
- Furikake seasoning
- Cilantro chopped
- 1/2 Lemon thinly sliced
- Green olives
- Gluten free seed crackers
Instructions
- Place the ingredient in a high speed blender and mix until you have a smooth batter. Scrape the sides as needed. Thin with water until you have desired texture. I like to mix my hummus for quite long, until it's really creamy and smooth.
- Place in a bowl and top with furikake, cilantro, olives and lemon. Serve with seed crackers.
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