I am dedicating this recipe to my dear friend Sarah – Amazing Vegan Miso Hummus! Sarah has never really liked tahini in hummus and I have never really been able to grasp basic hummus and make it taste good, even when following someone else’s recipe!
I certainly take my hat off to all of you who can make a great hummus using tahini. But, with Sarah in mind, I decided to use the basic ingredients of chickpeas, lemon juice, garlic, and a little oil and give it a twist. And to do this I used white miso paste.
Of course, garlic is a must in any hummus, but don’t be tempted to use more than stated as it can overpower the dish, Especially if the garlic has been sitting your garlic pot for a while.
I was looking at a jar of miso paste and thought to myself, ‘this texture looks a lot like tahini, I wonder if it would work in hummus in place of the tahini’, and here is the result. An amazing zingy flavour with a lovely texture.
Of course, texture can be quite a personal thing. Some like their hummus super smooth, and some like it with some form left to the chickpeas. And that is the beauty of hummus, with or without tahini, you can blend to the texture that suits your taste!
It’s super quick, can be made in advance and stores well in the fridge for up to 3 days.
Equipment you will need
I have spent many an hour, watching the waves lapping against the shore of a Greek Island with Sarah, when we have left the boys behind and sneaked off for a girly get-away, and I hope this brings back some lovely memories for us both.
And, don’t forget to serve it with some tasty Vegan Home-Baked Flour Tortilla Chips
Amazing Vegan Miso Hummus
- 20 min
- 92 Cals/Serving
- Print this
- 1 400g can chickpeas
- Juice of 1 lemon
- 1 tablespoon extra virgin olive oil
- 4 teaspoons white miso paste
- 2 garlic cloves
- 2 tablespoons aquafaba - chickpea liquid
- ½ teaspoon salt
- freshly ground black pepper
- Step 1
- Drain the chickpeas and save the liquid.
- Step 2
- Peel the garlic cloves and mince with the salt.
- Step 3
- Place all the ingredients, including the aquafaba in a food processor, or use a hand-blender, and blend until almost smooth.
- Step 4
- Add freshly ground black pepper to taste and refrigerate until needed.