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White Miso and Japanese Citrus Hummus

Its a new year, why not try a new twist to an old favourite, such as this white miso and Japanese citrus hummus?

This hummus is packed with umami flavour using a heap of Japanese ingredients. The result is hummus is silky smooth, creamy, light, fluffy and refreshing.

White Miso and Japanese Citrus Hummus

Arran Stewart (@the_bento_buster)


  • 120 ml ice water

  • 400 g canned chickpeas

  • 40 g white miso

  • 60 g goma shabu shabu sauce (sesame sauce)

  • 2 tsp (2 cloves) garlic peeled, slightly crushed

  • 2 tbsp sudachi Juice (sub with yuzu, lemon, lime juice etc)

  • ¼ tsp furikake (your favourite flavour)

  • black pepper, to taste

  • ¼ tsp shichimi togarashi chili flakes (optional)


  1. Place all the ingredients in a food processor and blend until smooth. I find it best to add the chickpeas in batches. This will ensure a smooth and fluffy hummus. Blend for 4 - 5 minutes.


Adjust amounts to suit your taste. Don’t add salt to the hummus as the white miso adds its own salty flavor. White miso is perfect for this dish as its light in flavor, sweet and slightly salty. Darker miso is too salty and earthy, so I recommend you use white miso. Sudachi is a Japanese citrus, it’s a cousin of Yuzu. It is has a sour orange like taste that is like grapefruit and yuzu. Substitute with lemon, yuzu juice etc. Adding lemon zest etc will take it to the next level. Enjoy!

Follow it along on his video demo below:



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