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- Hummus with White Miso
- (Makes about 2 1/2 cups)
- 1/4 cup blanched almonds
- 2 cups cooked chickpeas or 1 (15-ounce) can
- 1/4 cup well-stirred tahini
- 1/4 cup white (shiro) miso
- 2 cloves garlic, smashed with the side of a knife
- 1/4 teaspoon crushed red pepper flakes
- Juice from 1/2 lemon, approximately 2 tablespoons, plus more as needed
- About 1/2 cup ice water
- Fine-grain sea salt and freshly ground pepper
- Toasted sesame oil (optional)
- Serving Options:
- Extra-virgin olive oil
- Flaky sea salt
- Coriander seeds or cumin seeds, roasted and cracked
- Ground sumac or za’atar
- Toasted sesame seeds, white or black, or pine nuts
- Minced fresh flat-leaf parsley and chives
- Assorted sprouts (such as mung bean, broccoli, alfalfa)
- Fried shallots
View Full Recipe at Food Gal
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 954g | |
| Calories 1215 | |
| Calories from Fat 381 | 31% |
| Total Fat 44.34g | 55% |
| Saturated Fat 5.1g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4095mg | 171% |
| Potassium 1526mg | 44% |
| Total Carbs 170.35g | 45% |
| Dietary Fiber 30.7g | 102% |
| Sugars 33.46g | 22% |
| Protein 42.45g | 68% |
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