Fructose Free Miso-Sesame Chickpea Hummus with Veggie Dippers
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the hummus
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp tahini
- 1 tbsp white miso paste
- 2 tbsp extra virgin olive oil, plus more for drizzling
- 1 tsp toasted sesame oil
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 small garlic clove, minced
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2–4 tbsp cold water, as needed
- ¼ tsp salt, or to taste
For serving
- 1 tbsp sesame seeds, toasted
- ¼ tsp red pepper flakes (optional)
- 2 medium carrots, cut into sticks
- 2 medium persian cucumbers, sliced
- 1 medium red bell pepper, sliced into strips
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
Instructions
- 1
Toast the sesame seeds in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Transfer immediately to a small plate and set aside.
- 2
Add the chickpeas, tahini, white miso paste, olive oil, toasted sesame oil, lemon juice, garlic, turmeric, and ginger to a food processor. Process for about 1 minute, until the mixture is roughly combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!