Pregnancy Friendly Miso-Sesame Chickpea Hummus with Veggie Dippers
Total time15 min
Prep time15 min
Cook time0 min
5.0(26)
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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
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.
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