Miso hummus will go down a storm at any party, buffet or picnic – it’s hummus with a bit of a twist! This miso hummus is great for dipping – use veg sticks, toasted pitta strips or even just crisps. You can whip up this party favourite in only 5 minutes and it keeps well for a few days so if you want to be super organised, you can get it ready in advance and then dish it up in pretty little dip bowls.
- 1 can of chickpeas
- 50ml extra virgin olive oil
- ½ lemon
- 2½tbsp white miso paste
- warm pitta bread and veg sticks to serve
Blitz 1 rinsed and drained can of chickpeas in a food processor with the extra virgin olive oil, 1tbsp cold water, the juice from half a lemon and the white miso paste until very smooth. Serve with warm pitta bread and veg sticks.
Top tip for making Miso hummus
You can keep this houmous in the fridge in an airtight container for up to 5 days, so you can make it days in advance if you're having a party.