Vegan Recipe: Plain And Beetroot White Miso Hummus

Apart from its countless health benefits, one of the best things about miso is that it can be used to cook pretty much whatever your heart desires. Soups (of course), pastes, fillings and sauces are standard, but using a little bit of creativity, you can turn this staple Japanese ingredient into a yummy local favorite, regardless of where you are based.

To my utter excitement, an all-Japanese foods supermarket recently opened in my hometown in New Zealand. There are plenty of Japanese ingredients which I have been desperately lusting for since leaving Japan. Excited to spice up my daily washoku routine, I ended up buying an organic white miso paste, which I used to make a healthy, vegan, and gluten-free miso hummus two ways: plain and with beetroots that make up for a photo-perfect pink color.

Not only does miso taste surprisingly good in hummus, but it’s also a wonderful source of zinc, protein, vitamin K, manganese, and copper. Furthermore, because miso is fermented, it is also rich in enzymes, which means it’s packed with probiotics that are great for your gut. Here’s how to make those delicious goodies for your next afternoon snack or house party.

Plain, white miso hummus

Ingredients:

  • 1 can chickpeas, drained
  • 2 raw garlic cloves, peeled
  • ¼ cup olive oil
  • Juice of half a lemon
  • 1 tsp tahini
  • 2 tsp white miso paste
  • 1 tbsp water
  • Big pinch of salt
  • Pinch of paprika
  • Sesame seeds to top (optional)

Beetroot miso hummus

Ingredients:

  • 1 can chickpeas, drained
  • 2 raw garlic cloves, peeled
  • ¼ cup olive oil
  • Juice of half a lemon
  • 1 tsp peanut butter
  • 2 tsp white miso paste
  • 1 Tbsp water
  • Big pinch of salt
  • Pinch of paprika
  • Parsley to top (optional)

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