A tasty light snack or appetizer paired with crackers or fresh veggies. This tangy Hummus Recipe without tahini is an oil free, low fat recipe that can be made in just 10 minutes!
This light and lemony tahini-free hummus comes from Laura Theodore’s cookbook, Deliciously Vegan. It’s a tasty low-fat snack that pairs great with crackers or vegetables. It’s also great as a spread for sandwiches and wraps.
The book itself contains recipes from holiday entertaining to easy everyday ideas. There is definitely something for everyone.
Keep reading for a full review of the cookbook plus the recipe for this Miso Parsley Hummus recipe without tahini.
Ingredient notes and substitutions
Chickpeas ~ Authentic hummus is made from chickpeas. They are creamy, nutritious and delicious. This recipe is far from authentic, however, and white beans may be used instead if you prefer.
Miso paste ~ Mellow white miso is full of savory umami flavor with a touch of sweetness. It lends a creamy richness to the dish.
Yellow miso paste could be used instead of white, but I wouldn’t recommend using red or black miso. This article has a good explanation of the different types of miso paste.
Fresh lemon juice ~ Fresh is always best for bright crisp flavor, but bottled 100% juice can be used in a pinch.
Fresh parsley ~ Do not used dried parsley here. Just don’t!
Cayenne ~ Great for a little kick of heat that balances well with the bright lemon flavor. Feel free to adjust the amount up or down to your tastes or omit it altogether.
Water ~ If you need to thin out the hummus a bit, instead of using oil, try using cold water. It works like a charm and because this dish is so flavorful, you don’t need to worry about diluting it.
How to make the recipe
This isn’t rocket science, thankfully. You make this recipe the same way you would make a traditional hummus recipe – by blending all the ingredients in a food processor until smooth.
Tahini lends smooth and creamy texture and rich, savory flavor to traditional hummus recipes.
Yes! If you don’t like or can’t have tahini, other spices and flavorings can liven up this popular spread. This Miso Parsley Hummus recipe is proof that it can be just as flavorful and creamy without it!
For this recipe, the miso lends creaminess, but there are many other options that could work in place of tahini in a basic hummus recipe. Try nut butters, seed butters, dairy free yogurt, salsa, or even avocado or pumpkin! What you choose will depend on the flavors you are going for, obviously.
About Jazzy Vegetarian
As I mentioned above, this recipe comes from the new cookbook, Deliciously Vegan by Laura Theodore. Laura is the fun vegan chef and personality on the PBS television show Jazzy Vegetarian. She is also a diverse singer, known mostly for her jazz.
She has several cookbooks under her belt and Jazzy Vegetarian’s Deliciously Vegan: Plant Powered Recipes for the Modern, Mindful Kitchen is her latest. It is the companion cookbook to season six of her cooking show which is airing now. Check your local listings and give it a watch!
This cookbook is extensive (over 175 recipes!) covering everything from breakfast to dessert and everything in between. Laura also includes her essential Top Ten lists (Chapter 1) for things like pantry ingredients, egg substitutions, herbs and spices, and options for vegan cheese, among others.
She also includes menu plans for holidays, seasons, and style of cuisine, which I think you’ll find very handy.
Deliciously Vegan cookbook chapters
There are 15 chapters in Deliciously Vegan. Take a peek at some of the yummy recipes you’ll find.
Favorite Fundamentals: Top Ten Egg Substitutions; Top Ten Cheese and Cream Sauce Substitutions; Top Ten Two-Ingredient Recipes
Festive Morning Favorites: Potato and Spinach “Frittata”; Breakfast Tostadas; Fabulous French Toast Bake
Sunny Smoothies: Berry-Date Delight Smoothie; Green Julius Smoothie; Kale-icious Smoothie Bowl with Orange Cream Swirl
Nibbles, Noshes and Quick Bites: Smoky and Spicy Guacamole; Polenta Pizza Bites; Nutty Chocolate Chip Trail Mix
Sauces, Dressings and Tasty Toppings: Carrot-Tahini Dressing; Walnut “Cream” Sauce; Four Ingredient BBQ Sauce; and the Miso Parsley Tahini recipe without hummus featured here!
Marvelous Muffins and Quick Breads: Lemony Maple-Cranberry Muffins; Four-Ingredient Apricot Bars; Apple ‘n Date Coffee Cake
The Daily Green: Kale and Chickpea Salad; Tex-Mex Salad Bowl; Herbed Rice and Bean Salad
Soup’s On: Minty Cucumber and Carrot Soup; Thirty-Minute Veggie-Tofu Soup; Cauliflower-Leek Soup with Sweet Paprika
Lunch, Brunch or Light Supper: Asparagus Tart; Chickpea-Avocado Sandwich Wrap; Quinoa Luncheon Bowl with Lemon-Lime Dressing
Pasta Love: Linguine Puttanesca; Spicy Seitan Lasagna; Sensational Stuffed Manicotti
Elegant Entrées: Gingered Portobello Stacks: Sunny Black Bean Burgers; Vegan Burritos with Tofu Queso Fresca
Jazzin’ Up Veggies and Grains: Cashew Stuffed Artichokes; Garam Masala Sweet Potato Bites; Red Potato and Cauliflower Mash
Cakes, Crumbles, Cookies and Crisps: Divine Chocolate Mouse Cake; Blueberry Tea Cakes; Mini Raspberry Cheeze-Cakes
Pies, Puddings, Tarts and Treats: Tasty Little Baked Apples, Vanilla Cream-Chocolate Pudding Parfaits; Pecan-Date Truffles
Jazzylicious Menu Plans: Summer Jamboree; Wow! Weekend Brunch; Tex-Mex Menu
More homemade hummus recipes
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Miso Parsley Hummus
- 1 can (15 to 16 ounces) chickpeas (garbanzo beans) drained and rinsed
- 2-3 tablespoons water plus more as needed
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon mellow white miso
- ¼ teaspoon cayenne pepper or to taste
- ¼ teaspoon sea salt or to taste
- Put all of the ingredients into a blender and process until smooth. Add a bit more water, as needed, to achieve the desired consistency.