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Miso Hummus

 

 

Now, I’ll admit that this hummus looks a bit like poo. But so do re-fried beans and this is so much better, but tastes the same. I think. I don’t actually think I’ve ever had refried beans but you could definitely use this recipe in place of refried beans in your  favourite layered dip or burrito.  That’s right, we’re taking this miso hummus to mexico!

Hummus is like the staple food of healthy eating people. Hummus and veggies, hummus on sprouted bread, hummus on rice cakes, hummus, hummus, hummus. It is very easy to get into ruts with the foods we keep as staples. So many people who come to my classes will tell me they’ve made my Cilantro Pesto or my Zucchini Hummus a thousand times. I have too. I have also made my plain old Traditional Hummus likely every week for the last thousand weeks or so (okay, maybe 200), and I get tired of it.

When I saw this deliciously awesome recipe from the talented and inspiringly creative Hannah of Bittersweet for Pizza Hummus, I was inspired. This was new, this was easy, this had so many deliciously wonderful goodies in it, and most importantly, this was different.

As I’ve said, I am not great at following recipes, so I have my own version and I want to highlight two magical ingredients that make this hummus extra special.

Miso: A paste made from fermented soybeans and barley or rice malt. This is one of the few wonderfully healthy ways in which I will consume soy and wowzers do I love it. If you are afraid to get it, because you think you won’t use it, here are some of my other fave recipes that use miso.

Nutritional Yeast: This ingredient is long overdue for a post all in its own and I promise it will come soon. But nutritional yeast, something I was long suspect of, has become a rather common ingredient in my world. It is a bacteria and might just be one of the only vegan sources of B12.

Get blending this amazingness- and of course, will be that much smoother when blended in your brand new Vitamix :)

Miso Hummus

1/2 Cup Sun-Dried Tomatoes, Chopped
2 Cloves Garlic
2 cups or 1 can Chickpeas, Rinsed and Drained
1/2 Lemon, Juiced
1/3 Cup Nutritional Yeast
2 Tbs Olive Oil
1 Tbs Parsley Flakes
1 Tbs Dried Basil
1 Tbs Dried Oregano
2 Tbs Barley Miso Paste
1/2 Teaspoon Ground Cumin
1 Tbs tamari
2 Tbs of more if needed of water

  • Place sundried tomatoes in water to rehydrate. Soak for a few hours, or use hot water to speed the process. Save the water
  • Once tomatoes are softened, place all ingredients into your high speed blender or food processor and blend until smooth.
  • Add water as needed (or use sundried tomato soak water!) until desired consistency is reached.

This is great in a veggie burrito, with organic corn chips or even the easy Chip Chips.

Question Of The Day: How do you jazz up your hummus?

16 Responses to “Miso Hummus”

  1. Miso and hummus...a match made in heaven! http://t.co/cyIyHpKr
  2. A combo I've yet to try. Sounds interesting! RT @meghantelpner: Miso and hummus...a match made in heaven! http://t.co/ZX5DZroM
  3. Sue Armstrong said…
    Hi Meghan, I love all your recipes and this one definitely sounds like a goodie, but I tend to get pretty bloated when I eat chickpeas. I used to love hummus but had to stop due to mega gas pains. I'll try it with black beans and see how it goes.
  4. […] traditions of traditional foods are being lost by many, while people like me and my friends at Well Preserved and Nourished […]
  5. Leslie said…
    What do you think of using aquafaba instead if the water? Thankyou

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