Welcome back to the start of the week! I know many people dread Mondays but it’s more of a fresh start or a new slate of sorts, a second chance to create an amazing week. I’m already looking forward to of course some new eats, catching up with friends or maybe binging on a new show (there’s just so many nowadays!). On the rare occasion that I’m looking for something savory to snack on during my tv exploits I look for hummus. Yup! I love hummus. There’s something about its creamy texture or the fact it involves bread or maybe because it’s so easy to munch on but whatever it is I rather have a batch ready in my fridge than feel regret when I discover that I’m all out of hummus.

This recipe came about due to necessity. I discovered that I had a huge pack of miso sitting around (having miso soup everyday can be fairly tiring) so I knew I had to find some other way to put it to good use. Then I remembered reading an article years ago about adding miso to hummus and boom umami was born! Then, I decided why not go all the way and make some spiced pita chips. What came out was something so addicting, I had to make sure to hide the tub in the back of the fridge so it would be harder for me to get seconds.

If you’re new to Shichimi Togarashi, it’s a Japanese spice blend usually containing red chili pepper, orange peel, sesame seeds, dried seaweed and ginger. There are many different blends out there so consider it as a combination of spicy, citrusy and umami flavor. You can often find it in the Asian section of your grocery or in a Japanese store (I found mine in Little Tokyo). You only need a little bit for this recipe but it’s a good spice to keep on hand for when you want to change up the seasonings of other dishes.

Just A Few Tips

• If you have the time and energy peel the chickpeas for a smoother hummus. Otherwise, omit this step. However you may need to process for a longer amount of time or it may result in a chunkier hummus.
• You can make this from canned or homemade chickpeas. I find that there isn’t a huge amount of difference other than you can cook the chickpeas to a softer stage when you make it from scratch. If using canned, look for one that has a low sodium content and is as organic as possible (ingredients that you can pronounce is usually a good basis).
• Save the aquafaba for other uses. I always feel guilty having to throw something out.
• For some reason using ice water creates a fluffier texture and allows you to achieve a fair ivory color (does anyone know the science behind this?).

Print Recipe

Miso Hummus with Shichimi Togarashi Spiced Pita

A Japanese inspired hummus that is silky, creamy, light and fluffy. The pita is brushed with some toasted sesame oil and is then sprinkled with some shichimi togarashi which adds subtle spicy and citrusy notes.

Prep Time15 minutes mins

Blend Time5 minutes mins

Total Time20 minutes mins

Course: Snack

Cuisine: Middle Eastern

Keyword: Chickpea, Dip, Garbanzo, Hummus, Spread

Servings: 10 servings (about 680g)

Calories: 166kcal

Ingredients

Miso Hummus

• 450 g cooked chickpeas or 450g canned, peeled
• 40 g (2½ tbsp) white miso
• 60 g (¼ cup) stirred tahini
• 2 tsp (2 cloves) garlic peeled, slightly crushed
• 2 tbsp lemon juice half a lemon
• ¼ tsp chili flakes can sub with shichimi togarashi
• two cracks of black pepper season to taste
• 120 mL (½ cup) ice water

Spiced Pita

• 1½ tbsp sesame oil plus extra for drizzling
• 4-5 pieces pita bread I used 6"
• 2 tbsp shichimi togarashi*

Instructions

• Place all the hummus ingredients except the water in a food processor and blend until smooth. Stream in the ice water and blend for 4-5 minutes. This extra blending time will ensure a smooth and fluffy hummus.
• Preheat your oven to 375°F (190°C) or use a nonstick pan placed on medium high heat. Brush and lightly coat the pita bread on both sides with sesame oil. Sprinkle the shichimi togarashi on the pita making sure all sides are coated. Then, toast the pita in your oven or pan for 3-5 minutes. Serve with the miso hummus and enjoy!

Notes

*Use as much or as little as you prefer. In most cases, I use a generous amount and totally abandon all forms of measuring in lieu of my taste buds. 

*I don’t add salt to the hummus as the miso adds its own salty flavor.

*Nutritional facts are based on a single serving and does not include the pita.

Recipe inspired from Andrew Zimmern

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