Miso houmous
1
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
For a change from regular houmous, try this delicious Japanese-style version that’s flavoured with miso, sesame and ginger.
Ingredients
Chickpeas, cooked
1 can(s), large, drained, drained and rinsed
Miso
80 g
Lemon Juice, Fresh
60 ml
Olive Oil
1 tablespoon(s)
Garlic
1 clove(s), chopped
Sesame Oil
1 teaspoon(s), toasted
Root Ginger
1 teaspoon(s), grated
Coriander, fresh
1 teaspoon(s), chopped
Spring Onions
2 medium, trimmed and thinly sliced
Sesame Seeds
1 teaspoon(s)
Vegetable Crudités
8 serving(s), we used a mix of baby carrots, radishes and celery
Instructions
1
Put the chickpeas into a food processor along with the misopaste, lemon juice, olive oil, garlic, sesame oil and ginger. Blitz until smooth, then scrape the houmous into a serving bowl and stir in the coriander and half the spring onions.
2
Meanwhile, toast the sesame seeds in a dry frying pan for 3 minutes over a medium heat, shaking the pan occasionally, until golden.
3
Scatter the remaining spring onions and the toasted sesame seeds over the houmous and serve with the crudités.
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