Miso hummus with veggie chips

Miso hummus with veggie chips

Points® value
Total Time
1 hr 5 min
25 min
40 min
Freshly cooked dried chickpeas make the best hummus, and in the Instant Pot® they’re melt-in-your-mouth tender in just 40 minutes. We’ve given this hummus a delicious Asian twist with the addition of probiotic-rich miso and a hint of ginger, sesame oil, and scallions.


Dry garbanzo beans

1 cup(s), (1/2 pound)


4 cup(s)

Table salt

½ tsp

White miso


Fresh lemon juice

¼ cup(s)

Olive oil

1 Tbsp


1 large clove(s), minced

Toasted sesame oil

1 tsp, (Asian)

Fresh ginger

1 tsp, grated peeled fresh


½ cup(s), chopped fresh


2 medium, thinly sliced

Sesame seeds

1 tsp, regular or toasted

Uncooked beets

3 medium, radishes, daikon, jicama, thinly sliced


  1. Combine chickpeas, water, and salt in 6-quart Instant Pot. Lock lid, making sure vent is closed. Press Pressure Cook and select High Pressure; set cooking time for 40 minutes. When time is up, press Cancel to turn off pot. Allow pressure to naturally release for 10 minutes. Move steam-release valve to Venting position to release remaining pressure. Remove lid.
  2. With slotted spoon, transfer chickpeas to food processor. Pour water from Instant Pot into glass measure. Add 1/2 cup bean water to food processor along with miso, lemon juice, olive oil, garlic, sesame oil, and ginger. Process until smooth, adding more bean water if mixture seems dry.
  3. Scrape hummus into serving bowl and stir in cilantro and half of scallions. Sprinkle with remaining scallions and sesame seeds. Serve with vegetable dippers.
  4. Serving size: 1/2 cup hummus