Spicy Chili Miso Hummus Platter
I finished the rest of my first jar of Abokichi’s Chili Miso Oil so I broke out the SPICY Chili Miso Oil for today’s lunch (but I’m pretty sure you can also do this recipe with their Curry Miso Oil too.) I like hummus because it makes for a wonderfully light lunch, or smeared on toast to pair with eggs for breakfast, and incorporating this condiment in place of Tahini puts a wonderful spin on it. My husband and I both like it spicy, so this was perfect. If you prefer it not spicy, then their regular Chili Miso Oil only packs a little heat.
This recipe is also, incidentally, vegan.
Ingredients
- 1 can of Garbanzo beans (chickpeas), drained
- 1 clove garlic
- 2 tablespoon lemon juice
- Pinch of salt
- Pinch of pepper
- 2 tablespoon Spicy Chili Miso Oil
- 1/2 avocado, sliced (optional)
- 5-6 cherry tomatoes, quartered (optional)
- Fruit/berries (optional)
- Bread/crackers/vegetables for dipping
1. In a food processor, combine garbanzo beans, garlic, lemon juice, salt, pepper, and 1 tablespoon Abokichi Spicy Chili Miso Oil and blend until smooth.
2. Place hummus in a serving dish and top with avocado and cherry tomatoes. Serve with sliced French bread, crackers, or vegetables for dipping and fruit to cut the heat.