Chickpea miso hummus

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I am a great fan of Japanese miso and chickpea hummus. Combining these two flavors together I discovered one of my favorite hummus variations. Creamy, fragrant, with a slight nutty aftertaste thanks to the union between tahini, miso and olive oil. This version of hummus is without garlic but with lemon juice to give that extra hint of acidity.

Miso hummus

Creamy and flavourful chickpea miso hummus.
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer, Side Dish
Cuisine dietetic, gluten free, lactose free, vegan
Servings 1 batch
Calories 123 kcal


  • 180 g dried chickpeas I used Bartolini brand
  • 50 g tahini
  • 0.5 lemon only the juice
  • 20 ml olive oil I used Bartolini brand
  • 20 g light miso
  • water
  • salt and pepper to taste
  • olive oil chili pepper flakes, sesame seeds and spring onions


Instructions: Chickpea miso hummus

  • For this recipe I used dried chickpeas produced by Bartolini. I also used olive oil D.O.P. from Umbria with a fruity, intense and slightly spicy flavor, perfect for this recipe.
  • Soak dried chickpeas for at least 6 hours in cold water. Drain and cook in plenty of salted water until they become tender (about 40 minutes for my chickpeas). Drain and allow to cool down completely.
  • Combine chickpeas, tahini, miso, oil, a pinch of pepper and lemon juice and a little water (to start, I recommend about 120 ml) in a blender jug. Blend everything until smooth adding more water if necessary. Taste and adjust with salt (miso is quite salty).
  • Transfer to a bowl, pour over a few teaspoons of olive oil and garnish to taste.


6 hours waiting time.
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.


Serving: 1batchCalories: 123kcal
Keyword chickpeas, cold appetizer, healthy recipe, recipe with miso, tahini
Tried this recipe?Let us know how it was!

I garnished my hummus with chilli flakes, sesame seeds and chives. Hummus becomes better after a few hours when the flavors are able to blend. Serve with crackers, raw vegetables, naan Indian bread, wraps or tortillas.

lot of love. B.

p.s. If you are looking for another easy recipe with miso check my Miso soup with wholemeal spelt pasta, (foto below)

Bottone per il sito foodohfood seguimi su pinterest

Recipe notes

This recipe was born thanks to the collaboration with Bartolini – an Italian company that produces high quality food products: extra virgin olive oil, pasta, legumes and cereals, polenta and flour.

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