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Miso-Parsley Hummus

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  • Author: Laura Theodore
  • Prep Time: 5
  • Total Time: 5
  • Yield: 1 1x

Description

Miso provides texture and taste to this hummus without adding oil, keeping it a light and low-fat option for a satisfying snack.


Ingredients

Scale
  • 1 can (15 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed
  • 2 to 3 tablespoons water, plus more as needed
  • 2 tablespoons freshly squeezed lemon juice (see note)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon mellow white miso
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon sea salt

Instructions

  1. Put all of the ingredients into a blender and process until smooth. Add a bit more water, as
  2. needed, to achieve the desired consistency.

Notes

  • Recipe by Laura Theodore, from Jazzy Vegetarian’s Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

Nutrition

  • Serving Size: 4
  • Calories: 116
  • Sugar: 0
  • Sodium: 497
  • Fat: 2
  • Saturated Fat: 0
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 19
  • Protein: 6
  • Cholesterol: 0