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Miso Hummus with Shichimi Togarashi Spiced Pita

Creamy Miso Hummus with Shichimi Togarashi Spiced Pita

This Miso Hummus with Shichimi Togarashi Spiced Pita elevates classic hummus into a creamy, umami-rich experience that's perfect for snacking.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Other
Cuisine: Gluten-Free, Japanese, Vegan
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Hummus
  • 450 g Cooked Chickpeas canned varieties simplify prep
  • 40 g White Miso about 2½ tbsp
  • 60 g Tahini ¼ cup
  • 2 tsp Garlic crushed garlic works best; about 2 cloves
  • 2 tbsp Lemon Juice juice of half a lemon
  • ¼ tsp Chili Flakes substitute with shichimi togarashi for flavor
  • Black Pepper to taste
  • 120 mL Ice Water ½ cup
  • 1½ tbsp Sesame Oil extra for drizzling
For the Pita Chips
  • 4-5 pieces Pita Bread cut into desired shapes
  • 2 tbsp Shichimi Togarashi

Equipment

  • Food Processor
  • oven
  • Frying pan

Method
 

Instructions for Miso Hummus
  1. Blend the hummus ingredients in a food processor until smooth, about 2-3 minutes.
  2. With the processor running, gradually stream in the ice water and blend for another 4-5 minutes.
  3. Preheat your oven to 375°F (190°C) or prepare a non-stick frying pan over medium-high heat.
  4. Brush both sides of the pita bread with sesame oil and sprinkle with shichimi togarashi.
  5. Toast the pita chips in the oven or frying pan for 3-5 minutes per side until golden brown.
  6. Serve the Miso Hummus drizzled with sesame oil, with the spiced pita chips arranged around it.

Notes

Miso Hummus is best enjoyed fresh, but can be stored in an airtight container for up to 1 week. Freeze leftovers for up to 3 months.