Dishing Up the Dirt

Miso Tahini Hummus

It was only a matter of time before I combined two of my favorite ingredients–miso and tahini–and whipped them up into a creamy hummus that is so addictive it has basically turned into its own food group in our house. Every plate of food is evenly balanced with veggies, protein, grains and a giant scoop of this amazing hummus. Yep-we’re on a full blown hummus roll!

As we get busier on the farm it’s great having protein packed snacks on hand when we’re running around the fields and not taking proper lunch breaks. This hummus has been made a least a half a dozen times in the last month and there is no end in sight! My food processor is getting a great workout these days.

Not only does this hummus taste good as a dip for crackers, veggies and pita bread, but I also really enjoy it smeared on sandwiches, toast, and dolloped on top of grain bowls. It’s honestly the most flavorful hummus I’ve made and I hope you all enjoy it as much as we do. This recipe was inspired by Tara O’Brady– the author of the lovely cookbook Seven Spoons. I’ve switched things up a bit to suit what we have on hand and really enjoy this. Grab some crackers and dig in!

Cheers from Tumbleweed Farm!

Miso Tahini Hummus

Prep Time: 15 minutes    Cook Time: 0 minutes    Serves: 2 1/2 cups

  • 1/4 cup unsalted pine nuts (or unsalted almonds) + additional for serving
  • 2 cups cooked chickpeas, if from the can drained
  • 2 cloves of garlic, chopped
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 cup tahini (I reccomend this brand)
  • 1/4 cup white miso
  • 2 Tablespoons unseasoned rice vinegar
  • 1/2 cup ice water
  • fine grain sea salt and freshly ground black pepper
  • Minced cilantro or parsly for serving
  • olive oil for serving


  1. In a food processor blend the pine nuts into a fine meal. Add the chickpeas, garlic, and red pepper flakes and continue to process until well combined. Pour in the tahini, miso and vinegar and continue to blend, stopping to scrape down the sides as necessary. With the motor running slowly drizzle in the ice water. Process for about 2 minutes until the mixture is extremely smooth and creamy.
  2. To serve add some minced cilantro, a drizzle of olive oil and additional pine nuts.


*This recipe is adapted from Tara O'Brady *Use this recipe as a guide *Adjust measurements and ingredients as necessary

Leave a Reply

8 thoughts on “Miso Tahini Hummus

  1. Katharine says:

    This sounds delicious! Never would have thought to add miso to hummus. And I totally agree, Soom tahini is the absolute best. It makes my basic hummus taste almost, but not quite, as good as the hummus I downed on a daily basis while in Israel.

  2. Hummus has never looked so delish! This is so my kind of snackity dip!

  3. Amalie says:

    I’ve just bought some miso for the first time, so this is really what I’d call timing! But here, you use white miso, and the one I bought was a brown rice one. How great a difference is there between the two? And do you think I could use the brown rice miso as a substitute (if I don’t mind a slightly different result)

    1. Andrea says:

      Brown rice miso will work just fine! However, brown miso has a stronger flavor than the white miso so use half as much, tastes test your hummus and add more as needed. Please let me know how it turns out! And also remember that for future use. The brown miso is stronger but has a wonderfully rich flavor. Happy cooking!

  4. This is amazing! I make hummus at least twice a week and go through it so fast! Definitely need to try this recipe out, miso and tahini are also my fave foods <3

  5. Wow such a cool hummus recipe! I’d love to give it a try. Thanks for the recipe

  6. Michele says:

    Just finished making this hummus – it is absolutely delicious! Thanks Andrea!

  7. Ashley says:

    Since I always have miso and chickpeas on hand I decided to give this recipe a try. It is absolutely one of the best hummus recipes I have ever made!!! Topped it with some pickled red peperoncinis that I had and its amazing!

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