Description
A savory and creamy miso hummus paired with warm, spiced pita bread tossed in nutty sesame oil and fiery shichimi togarashi for a vibrant, flavorful snack or appetizer.
Ingredients
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 and slightly crushed
- 2 tbsp lemon juice (half a lemon)
- ¼ tsp chili flakes (can substitute with shichimi togarashi)
- Two cracks of black pepper, to season
- 120 mL (½ cup) ice water
Spiced Pita
- 1½ tbsp sesame oil, plus extra for drizzling
- 4-5 pieces pita bread (6-inch size)
- 2 tbsp shichimi togarashi
Instructions
- Prepare the hummus: Place all the hummus ingredients except the water (chickpeas, white miso, tahini, garlic, lemon juice, chili flakes, and black pepper) into a food processor. Blend until the mixture is smooth and combined.
- Add water for texture: While blending, slowly stream in the ice water. Continue blending for an additional 4-5 minutes to achieve a smooth, fluffy, and creamy texture for the hummus.
- Prepare the pita: Preheat your oven to 375°F (190°C) or alternatively, heat a nonstick pan over medium-high heat. Brush each pita bread piece lightly with sesame oil on both sides.
- Spice the pita: Sprinkle shichimi togarashi evenly over both sides of the pita breads, ensuring all sides are coated well with the spice blend.
- Toast the pita: Place the prepared pita breads in the oven or in the heated pan and toast for 3-5 minutes until slightly crisp and warmed through.
- Serve: Drizzle with a little extra sesame oil if desired and serve warm alongside the miso hummus. Enjoy this vibrant and flavorful snack or appetizer!
Notes
- You can adjust the amount of shichimi togarashi according to your spice preference; the recipe allows flexibility to go milder or spicier.
- For creamier hummus, ensure to blend for the full 4-5 minutes after adding water.
- If you don’t have shichimi togarashi, you may substitute with chili flakes, but shichimi offers a more complex flavor with citrus and sesame notes.
- Using peeled canned chickpeas helps achieve a smoother hummus texture but can be omitted if unavailable.
- Serve immediately for best texture of toasted pita and fresh hummus, though the hummus can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese Fusion