After you taste this delicious hummus, you won’t be buying those premade plastic tubs in the store. This version is deeply flavorful and super easy to prepare. It is also vegan, dairy-free, and gluten-free.
INGREDIENTS:
- 15 ounce can of chickpeas, drained
- 2 tablespoons fresh lemon juice (our local Meyer lemons work great!)
- 2 tablespoons white miso (white miso is mild; I prefer the refrigerated to the shelf stable versions — check for gluten free if you are avoiding gluten)
- 3 tablespoons olive oil
- 1 garlic clove, finely chopped
- 1 tablespoon toasted sesame oil
- ¼ teaspoon cayenne pepper (adds a kick of spice but is optional)
- For garnish: Your choice of chopped cilantro, a dash of paprika powder or shichimi togarashi, toasted sesame seeds, a drizzle of toasted sesame oil
DIRECTIONS:
- Place all the ingredients, except the garnish ingredients, in a food processor. Process about one minute until smooth and creamy.
- Transfer the hummus to a serving bowl. Top with the garnishes of your choice. Enjoy with crackers, chips, or some raw and crunchy vegetables.
- If there is any hummus left, it can also be used as a spread for a sandwich or a burger.