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Hummus recipe without tahini garnished with chopped parsley and two lemon slices.
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5 from 4 votes

Miso Parsley Hummus

Miso provides texture and taste to this hummus without adding any oil, keeping it a light and low-fat option for a satisfying snack.
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Snack
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 79kcal


  • 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.


~ 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.
*Don't forget to snag yourself a copy of the Jazzy Vegetarian's Deliciously Vegan cookbook.


Calories: 79kcal | Carbohydrates: 13g | Protein: 4g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 159mg | Potassium: 108mg | Fiber: 3g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 9.9mg | Calcium: 20mg | Iron: 2mg