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–+ servings

Miso hummus

Creamy and flavourful chickpea miso hummus.
5 from 1 vote
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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

Ingredients
  

  • 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
 

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.

Notes

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

Nutrition

Serving: 1batchCalories: 123kcal
Keyword chickpeas, cold appetizer, healthy recipe, recipe with miso, tahini
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