Hummus with Miso

Hummus with Miso & Vegetables

Hummus with Miso

Jennifer Tak
This miso hummus packs a double punch of protein and probiotics. Chickpeas are a great source of plant-based protein, and miso paste, a fermented soybean paste, is loaded with beneficial bacteria that contribute to a healthy gut.
Dairy Free
Egg Free
Gluten Free
Nut Free
Seafood Free
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Prep Time 10 minutes
Total Time 10 minutes
Keywords anti-inflammatory, blood sugar support, dairy free, egg free, gluten free, gut nourishing, nut free, plant-based, seafood free
Servings 4


  • 1 cup chickpeas (cooked or canned, reserve water)
  • 3 cloves garlic (more if you want it extra garlicky)
  • ¼ cup tahini
  • 2 tbsp lemon juice
  • 1 tsp cumin
  • 1 tsp white miso paste (check that it is gluten free)
  • ¼ tsp paprika (optional)
  • sea salt & black pepper (to taste)
  • ½ red bell pepper
  • ½ cup snap peas


  • Add the miso paste to 2 tbsp of warm water into a small bowl and stir until completely dissolved.
  • Add the dissolved miso, chickpeas, garlic, tahini, lemon juice and cumin to a food processor.
  • While blending, add the chickpea water 1 tbsp at a time.
  • Blend to a creamy consistency, then add salt and pepper to taste. Sprinkle with paprika to serve,. Use 1/4 cup hummus to enjoy with vegetables as a snack.


  • Save the chickpea water (whether canned or cooking your own) and add a tablespoon at a time to the hummus until you get the desired consistency.
  • Wait until the hummus has been pureed before adding any salt. Due to the saltiness of the miso paste, you may not need much salt.
  • Store in an air-tight container in the fridge for up to 3-4 days.


Calories: 184kcalCarbohydrates: 19gProtein: 8gFat: 10gFiber: 5g
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