For a change from regular houmous, try this delicious Japanese-style version that’s flavoured with miso, sesame and ginger.
1 can(s), large, drained, drained and rinsed
Lemon Juice, Fresh
1 clove(s), chopped
1 teaspoon(s), toasted
1 teaspoon(s), grated
1 teaspoon(s), chopped
2 medium, trimmed and thinly sliced
8 serving(s), we used a mix of baby carrots, radishes and celery
- 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.
- Meanwhile, toast the sesame seeds in a dry frying pan for 3 minutes over a medium heat, shaking the pan occasionally, until golden.
- Scatter the remaining spring onions and the toasted sesame seeds over the houmous and serve with the crudités.
We used a mix of baby carrots, radishes and celery for the vegetable crudités.