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.
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)
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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