Hummus is a powerhouse. It’s a good source of protein, fiber, and healthy fats – which means it’s pretty much the perfect food, right? You’ve probably had store-bought hummus, and I’m all for its convenience and heck, even the taste most of the time!
But if you’ve never had homemade hummus, you’re truly missing out. The flavors are much more pronounced, and if you’re used to cooking your beans from scratch, you’ll even get to taste slightly warm hummus, which, in my opinion, is game changing. You can also make this with canned garbanzo beans, I won’t judge.
This is pretty close to a traditional hummus recipe, with a few slight changes. I used avocado oil in place of olive oil because I prefer it, and it’s what I had on hand. I also opted to add a bit of red miso paste for another layer of umami flavor. It’s also a source of probiotics (good bacteria), so no complaints here!
Miso Chickpea Hummus
- 2 cups chickpeas (cooked or canned)
- 2 cloves garlic
- 4 tbsp avocado oil or olive oil
- juice from 1 lemon (about 2 tbsp)
- 1 tbsp tahini
- 1 tsp salt
- 1 tsp red miso
- water to thin
- Add all of the ingredients to the food processor except water and oil and mix.
- Drizzle in oil as the food processor is running.
- Add water as needed to thin out the mixture. You’ll probably only need a few tablespoons.