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Miso Parsley Oil Free Hummus – a tasty light snack or appetizer paired with crackers or fresh veggies. This recipe comes from the cookbook, Jazzy Vegetarian’s Deliciously Vegan.
You guys know how I feel about snacks, so I’m bringing you another one today. This light and lemony oil-free hummus comes from Laura Theodore’s most recent 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.
Jazzy Vegetarian
Laura Theodore 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.
Take a Peek Inside
There are 15 chapters in Deliciously Vegan. Let’s take a look 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
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
Miso Parsley Oil Free Hummus
I hope you love this lemony Oil Free Hummus as much as we do. If you try it, please come back and leave me a comment below with your feedback and star rating.
You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. And don’t forget to snag yourself a copy of the Jazzy Vegetarian’s Deliciously Vegan cookbook.
Enjoy!
Miso provides texture and taste to this hummus without adding any oil, keeping it a light and low-fat option for a satisfying snack.
- 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 (see note)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon mellow white miso
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon sea salt
Put all of the ingredients into a blender and process until smooth. Add a bit more water, as needed, to achieve the desired consistency.
Chef's Note: For an extra "lemony" taste, use 3 tablespoons lemon juice.
~A note from Veggie Inspired: I added a bit more cayenne and a clove of garlic.
More Oil Free Appetizers to Love:
Tortilla Rollups w/ Veggie Cream Cheese
Cucumber Bites w/ Sun Dried Tomato Spread
Roasted Red Pepper Oil Free Hummus
Nicole | What She Ate says
04/19/2018 at 5:09 pmHummus is the most perfect snack food. Love your presentation on this one!
Jenn S. says
04/19/2018 at 5:42 pmI agree! Snacktastic! Thanks, Nicole!
Jasmin | VeeatCookBake says
04/17/2018 at 3:17 pmWe eat hummus every day. What a great recipe 🙂 Thank you for sharing
Jenn S. says
04/18/2018 at 9:29 amWe do too! Enjoy Jasmin!
Nicole Dawson says
04/17/2018 at 12:52 pmI love reading your reviews Jenn and seeing the recipes you selected. That Miso parsley hummus sounds delicious.
Jenn S. says
04/17/2018 at 2:36 pmThanks, Nicole! I’m addicted to cookbooks and I read them like novels! 🙂
Brittany Roche says
04/16/2018 at 4:14 pmI can never have too many hummus recipes, and this one is SO going on my list! Thanks so much for sharing it!
Jenn S. says
04/16/2018 at 6:31 pmI agree, Brittany! Thanks!
Sarah says
04/16/2018 at 2:49 pmI keep meaning to check out this book. It sounds so good!
Jenn S. says
04/16/2018 at 2:54 pmSo many yummy recipes! Thanks, Sarah!