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.
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