East Asian Miso Hummus

I've been loving miso lately, and I had an interesting idea. An Asian inspired hummus using miso, lime, and ginger instead of tahini, lemon, and cumin. This twist on the classic hummus is the perfect dip for veggies, dressing to your salads, or even sauce for noodles, packing an umami punch!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Using a strainer, drain and rinse your can of chickpeas, reserving the aquafaba

Step 2

Add all ingredients to a food processor, and blend until super smooth. Thin out with aquafaba if needed (1-2 tbsp, or 15-30 g)

Step 3

Transfer to an airtight container, and garnish with sesame seeds or chopped scallions (most folks call them green onions). Store in the fridge for up to 1 week. Use as a dip, spread, or dressing

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