Miso Hummus

July  9, 2014
Photo by Mark Weinberg
Author Notes

Mellow white miso is super tasty. I've been adding it to my hummus lately. It adds a great umami flavor to the dish.

My favorite brand is Miso Master Organic. Seek it out if you can, or use another good quality brand. —mrslarkin

Test Kitchen Notes

Thank you, mrslarkin, for the ingenious idea to replace one Asian mainstay with another. Miso does indeed add a certain umami-ness to this hummus, such that one does not even miss the traditional tahini. Serving the hummus with olive oil per the recipe replaces some of the creaminess that is lost without tahini, but it isn’t necessary.

This miso hummus is delicious with typical dippers like crudités, apple slices and pita, but inspired by mrslarkin’s ingredient swap, I enjoyed it on a buckwheat crepe with sautéed spring vegetables, combining miso and buckwheat in a whole new context! —Cbmcleod

  • Prep time 5 minutes
  • Serves 4 or more
  • 1 (15.5 ounce / 439 g) can garbanzo beans
  • 1 fat garlic clove, peeled and crushed
  • Juice of half a lemon
  • 2 tablespoons sweet white miso
  • 2 tablespoons water, plus more as needed
  • Olive oil
  • Black pepper
In This Recipe
  1. Rinse and drain the garbanzo beans. Place beans, garlic, lemon juice, miso, and 2 tablespoons water in the bowl of a mini chopper or food processor. Process for a couple of minutes, until very soft and smooth. Add more water by the spooonful until you get a spreadable consistency. Transfer the mixture to a serving dish, and garnish with olive oil and a generous grinding of black pepper. Serve with pita, crudités, crostini, breadsticks, and/or crackers.

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