Description
This Miso Hummus with Shichimi Togarashi Spiced Pita is a flavorful twist on classic hummus, incorporating umami-rich white miso and a zesty Japanese spice blend. Creamy, smooth hummus is paired perfectly with warm, toasted pita bread coated in sesame oil and shichimi togarashi, creating a delicious appetizer or snack that's quick to make and packed with vibrant flavors.
Ingredients
For the Miso Hummus
- 450 g cooked chickpeas (or 450 g 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 substitute with shichimi togarashi)
- Two cracks of black pepper (season to taste)
- 120 mL (½ cup) ice water
- 1½ tbsp sesame oil (plus extra for drizzling)
For the Spiced Pita
- 4-5 pieces pita bread (6-inch size)
- 2 tbsp shichimi togarashi*
- Sesame oil for brushing
Instructions
- Prepare the Hummus: Place all the hummus ingredients except the ice water into a food processor. Blend until the mixture is smooth. Gradually stream in the ice water while continuing to blend for 4-5 minutes. This extended blending time ensures the hummus becomes creamy, smooth, and fluffy.
- Toast the Pita Bread: Preheat your oven to 375°F (190°C) or heat a nonstick pan over medium-high heat. Lightly brush the pita bread on both sides with sesame oil. Evenly sprinkle the shichimi togarashi over the pita, making sure all surfaces are coated.
- Cook the Pita: Place the prepared pita in the preheated oven or heated pan. Toast each side for 3-5 minutes until the pita is warm and slightly crisp, with the spice mixture toasted in place.
- Serve: Dish out the miso hummus into a serving bowl, drizzle a little extra sesame oil on top if desired, and serve alongside the warm shichimi togarashi spiced pita bread. Enjoy this vibrant appetizer or snack immediately.
Notes
- Using canned chickpeas saves time; rinsing and peeling the skins can improve hummus texture.
- Adjust the amount of shichimi togarashi or chili flakes to suit your preferred spice level.
- For extra creaminess, soak chickpeas overnight if cooking from dried.
- The ice water is essential for fluffiness in the hummus; do not skip or substitute with warm water.
- Leftover hummus can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion (Japanese-Inspired Middle Eastern)
