A different take on traditional hummus. Instead of adding oil, I used miso paste, which dramatically reduces the fat content but still retains a unique flavour. It's really quick and easy to make. Simply combine chickpeas, miso and lemon juice.
I enjoy making miso soup as well as adding miso to rice dishes (see recipes below). It's a great seasoning, traditionally used in Japanese cooking, and produced by fermenting soybeans. The 'Miso and Easy' variety I buy is in bottle form, instead of tubs containing thicker pastes. Miso paste easily be thinned by adding warm water.
Miso Soup
Miso Green Tea and Ginger Tofu Soup
Miso Black Bean Rice Mix
Miso Hummus
Makes 5 (60g serving)
Ingredients:
- 450g / 16oz / 1 can chickpeas, drained, except 1tbsp / 15ml liquid
- 24g / 4tsp miso paste
- 3tbsp / 45ml lemon juice
- 1/4tsp garlic powder (optional)
- ground black pepper (optional)
Method:
In a food processor, blend together the chickpeas, bean juice, miso paste, lemon juice and garlic powder (if desired) until smoothly combined.
Pour into a container and grind black pepper on top.
Serve on rice cakes or with chopped vegetables. ENJOY!
Nutritional Information:
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