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Toasted Sesame Miso Hummus
Toasted Sesame Miso Hummus
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My friend Shinae gave me the idea for this Asian-inspired
spin on hummus. It’s got a savory-salty kick that you can’t stop going back for, and omitting the traditional tahini makes it a lot lower in fat and calories than regular hummus. Scoop it up with fresh vegetables and rice crackers, or tuck it into nori rolls.
Ingredients
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Instructions
- Combine the water, chickpeas, and salt in the Instant Pot.
- Secure the lid and set the Pressure Release to Sealing. Select the Bean/Chili, Pressure Cook, or Manual setting and set the cooking time for 15 minutes at high pressure. Next, select the Timer or Delay function and set the time delay for 10 to 12 hours. (When the soaking time is complete, the pot will take about 15 minutes to come up to pressure before the cooking program begins.) Set a colander in a large bowl.
- When the cooking program ends, let the pressure release naturally (this will take about 25 minutes). Open the pot and, wearing heat-resistant mitts, lift out the inner pot and drain the beans in the colander; reserve the cooking liquid in the bowl. Transfer the warm drained chickpeas to a food processor. Add
1/2 cup of the reserved cooking liquid, the miso, sesame and avocado oils, and lemon juice and process at medium speed for 2 to 3 minutes, until the mixture is smooth and creamy. - Serve the hummus warm or at room temperature, or let it cool to room temperature and store it in an airtight container in the refrigerator for up to 5 days. To serve, spoon the hummus into the center of a wide, shallow serving bowl and spread it in a thick circle. Sprinkle with the sesame seeds, then top with a few drops of sesame oil.
Recipe Notes
Nutrition Information
Per serving (2 tablespoons): 52 calories, 2 grams fat, 7 grams carbohydrates, 3 grams fiber, 2 grams protein
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this recipe is incomplete! how much water? stupid
Just wanting to ask how it take 55minutes when you have to wait 10-12hrs for the delay time….hopefully this is a typing mistake….
It would be a little more useful as a recipe if you said how much water do use!
I thought it would be safe to go with ATK’s (America’s Test Kitchen) method of cooking chickpeas. “Learn to Cook Chickpeas in a Pressure Cooker with Eric” on YouTube https://youtu.be/BnqbLZTUVtc This recipe calls for 1 cup, but Eric used 1 lb. Since you are only using 1/2 cup of water for the mix( I added 2 tbsps to get it smooth), the rest gets dumped off. I used 2 quarts which covered the peas and it worked fine. The taste was alright, but to give it a little sweetness, I drizzled Wan Ja San’s Vegetarian Mushroom Oyster Sauce over it. That was good!