Hummus with Miso
Enjoy a delicious and nutritious twist on classic hummus! This recipe incorporates miso, a fermented soybean paste, which is a good source of probiotics and adds a savory, umami flavor. Chickpeas provide plant-based protein and fiber, making this a well-rounded and satisfying dip.
Ingredients
- 1 cup chickpeas (cooked or canned, reserve water)
- 3 cloves garlic (more if you want it extra garlicky)
- ¼ cup tahini
- 1 tbsp lemon juice
- 1 tsp cumin
- 1 tsp miso paste
- ¼ tsp paprika (optional)
- sea salt & black pepper (to taste)
- ½ bell peppers
- ½ cup snap peas
Instructions
- Add the miso paste and 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 the vegetables as a snack.
Nutrition per serve
Calories: 305kcal | Carbohydrates: 39g | Protein: 14g | Fat: 12g | Fiber: 11g
Tried this recipe?Let us know how it was!
My Sacred Plate is created by Jennifer Tak, an Integrative Health & Somatic Integration Practitioner exploring food, energy, and wellbeing. My Sacred Plate is where clean eating meets simplicity — offering flexible, nourishing recipes designed to support everyday balance.
For integrative menopause and nervous system support, visit My Sacred Energy.