Miso Hummus Recipe
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Jump to Recipe Watch VideoThis miso hummus recipe is a delightful creamy salty dip for chips, vegetables, or homemade bread. Spread it on sandwiches or wraps too!
Its a bold and flavorful addition to snack time with veggies, spread on a sandwich or grilled cheese, or featured on a charcuterie board.
This Miso Hummus Is:
- Bright
- Savory
- Salty
- Earthy
- Garlicky
- Creamy
- Rich
- Vegan, Plant-Based, and Dairy Free
What’s In This Hummus with Miso Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Light Sweet Miso Paste – I love light and sweet miso paste, I keep a few packs in my pantry for recipes when I want to add a little umami flavor in a pinch. Miso is a paste made from lightly fermented soy beans, and is a classic in soups and Asian dishes.
- No Salt Added Chickpeas: the staple of all hummuses! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make your own chickpeas from scratch in the Instant Pot.
- Extra virgin olive oil
- Tahini: A fantastic and flavorful spread made from ground sesame seeds.
- Cumin: also adds a really nice flavor to this dip – cumin has a lightly smokey flavor found in a lot of hummus recipes.
- Red Chili Pepper Flakes: for a little heat! if you don’t like spice, you can absolutely skip them in this recipe.
- Sea salt and black pepper to taste
How To Make Hummus with Miso Paste
- In a food processor, add the chickpeas, garlic, miso paste, lemon juice, tahini, and chili flakes. Turn food processor on, and using the opening at the top of the food processor, stream in the olive oil while the hummus blends.
- Pulse on low and increase speed. Blend until hummus is a smooth consistency. Serve in a dish and top with extra olive oil, paprika, and a sprinkle of herbs or sesame seeds.
- Serve with crudité, pita chips, or as a spread on a sandwich or wrap.
A Great Make Ahead Miso Appetizer for Entertaining
This miso hummus recipe is fantastic to make ahead of time for a party, potluck, or gathering. Making this appetizer recipe in advance allows you to skip any cooking or prep on the day-of. This is a great recipe to entertain with, or bring to an event for guests to share. A crowd-pleaser that everyone is sure to love! Check out my other make ahead meals too.
Enjoy This Miso Hummus Recipe With:
Garlic Lover’s Baked Garlic Bread
5 Ingredient No-Knead Olive Oil Skillet Bread (Vegan)
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Miso Hummus
Equipment
- Food Processor
Ingredients
- 1 13.5 ounce chickpeas
- 1/2 cup tahini
- 1 tablespoon Light Sweet Miso Paste
- 1 medium lemon juiced
- 2 cloves garlic
- Pinch chili flakes
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon paprika
Instructions
- In a food processor, add the chickpeas, garlic, miso paste, lemon juice, tahini, and chili flakes. Turn food processor on, and using the opening at the top of the food processor, stream in the olive oil while the hummus blends.
- Pulse on low and increase speed. Blend until hummus is a smooth consistency. Serve in a dish and top with extra olive oil, paprika, and a sprinkle of herbs or sesame seeds.
- Serve with crudité, pita chips, or as a spread on a sandwich or wrap.
Video
Nutrition
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One Comment
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I ended up adding roughly 1/2 a cup of water to this to make it a bit more creamy. The final product isn’t bad and seems to have a smoky taste and overall, it’s not bad. I can’t put my finger on what’s missing, but I feel like this is 1 ingredient away from being being good.
It’s the first time I’ve used Miso in this manner. A bit more about this experience is in the blog link.