Miso and parsley hummus


  • 1 can (400g) chickpeas, drained and rinsed
  • 2 to 3 tbsp water, and more as needed
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp chopped fresh parsley
  • 1 tbsp mild white miso
  • ¼ tsp cayenne pepper
  • ¼ tsp sea salt
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    Put all ingredients in a blender and process until smooth. Add a little more water, as

    Necessary, to achieve the desired consistency.

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