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Photo of Miso houmous by WW

Miso houmous

1
Points® value
Total Time
15 min
Prep
15 min
Serves
8
Difficulty
Easy
For a change from regular houmous, try this delicious Japanese-style version that’s flavoured with miso, sesame and ginger.

Ingredients

Chickpeas, cooked

1 can(s), large, drained, drained and rinsed

Miso

80 g

Lemon Juice, Fresh

60 ml

Olive Oil

1 tablespoon(s)

Garlic

1 clove(s), chopped

Sesame Oil

1 teaspoon(s), toasted

Root Ginger

1 teaspoon(s), grated

Coriander, fresh

1 teaspoon(s), chopped

Spring Onions

2 medium, trimmed and thinly sliced

Sesame Seeds

1 teaspoon(s)

Vegetable Crudités

8 serving(s), we used a mix of baby carrots, radishes and celery

Instructions

  1. Put the chickpeas into a food processor along with the misopaste, lemon juice, olive oil, garlic, sesame oil and ginger. Blitz until smooth, then scrape the houmous into a serving bowl and stir in the coriander and half the spring onions.
  2. Meanwhile, toast the sesame seeds in a dry frying pan for 3 minutes over a medium heat, shaking the pan occasionally, until golden.
  3. Scatter the remaining spring onions and the toasted sesame seeds over the houmous and serve with the crudités.

Notes

We used a mix of baby carrots, radishes and celery for the vegetable crudités.

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