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Black Tahini Miso Hummus with Yuzu Kosho (Vegan, Gluten-free)

For 4 servings



1 of 425g Canned Chickpeas - Drained

(Reserve *2 TBS chickpea liquid and **20 chickpeas for garnish)

*1-2 TBS Chickpea Liquid

(Garnish Oil; Yuzu Kosho Oil)

1 - 2 tsps Carwari Organic Yuzu Kosho Red


Coriander Leaves - chopped



  1. Put all ingredients except chickpeas liquid in a food processor and process for 1-2 minutes. During that pause a few times and scrape down the sides of the bowl.

  2. Add chickpea liquid. Adjust the amount of the chickpea liquid to your texture preference. Process another 20 to 30 seconds.

  3. Prepare the garnish oil. Put Yuzu Kosho Red and Toasted Sesame Oil in a small mixing bowl and whisk.

  4. Transfer the hummus to serving plate. Drizzle the garnish oil, sprinkle toasted Black Sesame Seeds, Tamari Pepitas, chickpeas and chopped coriander.

  5. Serve with fresh/cooked vegetables.


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