Miso Furikake Hummus for Next-Level Snacking

This Miso Furikake Hummus takes your hummus snack game to the next level. Umami-rich miso takes the place of traditional tahini and furikake – the favorite Japanese seasoning – is sprinkled on top to give your hummus a flavor like you’ve never tasted before.

A bowl of Miso Furikake Hummus surrounded by fresh vegetables.

I’ve mentioned it before, but I love being inspired for new recipes and flavor combinations by all my travels. While I’m most often inspired to make a travel-inspired dish AFTER I get home from a trip, today I’m sharing something I came up with recently while anxiously anticipating our vacation to Kauai next week. This Miso Furikake Hummus is pretty life-changing, so why don’t you pull up a seat and we’ll talk about it.

It’s no secret that homemade hummus is one of my favorite things to make. As long as you own a food processor or high-powered blender, it’s so easy to make! There are tons of recipes for it here on the blog, including this Mango Sriracha Hummus, this Pumpkin Curry Hummus, this Portobello Hummus and this Roasted Cauliflower Hummus with Rosemary and Garlic.

But today I’m stepping outside of the box even more than I’ve done in the past, and bringing you a Pacific island-inspired version with this umami-rich version featuring miso and furikake.

A close-up shot of Miso Furikake Hummus surrounded by fresh vegetables.

In case you’re not too familiar with either of these tasty Asian ingredients, here’s a quick run-down:

What is Miso??

Miso is a Japanese paste made from fermented soybeans and barley or rice malt. It’s considered a probiotic because of its live, active cultures, which means it not only tastes delish but is also great for your tummy! If you’ve ever ordered soup as a starter at a sushi restaurant, you’ve most likely already been exposed to the flavor of miso.

What is Furikake??

Furikake is a Japanese seasoning mix made of dried seaweed, dried fish, sesame seeds and other spices. It’s most often sprinkled on top of rice, but I also love adding it to grilled salmon or on top of avocado toast. I’ve even been known to add it to popcorn or high-quality butter from time to time.

Where Do I Buy Miso and Furikake?

Miso has become fairly mainstream, so you should find it at any “health food” store like Sprouts or Whole Foods.

Furikake is not quite so mainstream yet, but the good news is that it’s shelf-stable and lasts a fairly long time, so you can stock up the next time you find yourself at an Asian market or just order yourself some on Amazon [affiliate link].

How to Make Miso Furikake Hummus

When you combine miso and furikake in a creamy dish like hummus, the results are out of this world. The process is pretty easy, too.

Did I mention there are only six ingredients?

Simply add garbanzo beans, miso paste, lemon juice, garlic and olive oil to a food processor or high-powered blender and process until smooth.

Once that’s done, scoop the hummus out into your serving vessel and sprinkle on a generous dose of furikake. Can it get any easier than that?

A bowl of Miso Furikake Hummus nestled into a bamboo steamer surrounded by fresh vegetables.

This Miso Furikake Hummus is best enjoyed within the first day or two of making it, so be sure to have some fresh-cut veggies and taro chips at the ready [affiliate link].

Do you have a favorite recipe featuring miso or furikake? I’d love for you to let me know in the comments below!

Miso Furikake Hummus
Prep Time
10 mins
Total Time
10 mins
 

This Miso Furikake Hummus takes your hummus snack game to the next level. Umami-rich miso takes the place of traditional tahini and furikake - the favorite Japanese seasoning - is sprinkled on top to give your hummus a flavor like you’ve never tasted before.

Course: Appetizer, Side Dish, Snack
Keyword: appetizer, Asian, furikake, Hawaiian, healthy, hummus, miso, side dish, snack
Servings: 8 people
Calories: 139 kcal
Author: CaliGirl Cooking
Ingredients
  • 1 15-ounce can garbanzo beans, rinsed and drained
  • 1 tablespoon miso paste
  • 1 1/2 tablespoons fresh lemon juice
  • 3 cloves garlic, peeled
  • 4 tablespoons olive oil
  • 1/4 teaspoon salt
  • 2 teaspoons furikake
  • Fresh vegetables, to serve
  • Taro chips, to serve
Instructions
  1. Combine all ingredients except furikake, vegetables and chips in a food processor or high-powered blender. Process until smooth with no chunks remaining.

  2. Transfer hummus to serving bowl and top with furikake. Serve with fresh vegetables and taro chips.

Recipe Notes

DISH DENSITY: Low

Top 5 Favorite Foods for 10-Month-Olds

Here is a list of some favorite foods for 10-month-olds on their baby-led weaning journey, including recipes and directions for how to prepare each one!

Title graphic for 5 favorite foods for 10-month-olds.

I’m sure by now you’re a pro at feeding your little one and baby-led weaning in general, but I know we all could use some inspiration here and there. You know by now some of the best foods for 6- and 8-month-olds, but here are some new things to try with your 10-month-old.

#1 PEANUT BUTTER TOAST, FRENCH TOAST, OR TOAST OF ANY KIND

I don’t think I have yet to meet a 10-month-old who doesn’t like some sort of toast. I think there’s something about bread loaded with delicious toppings (that, of course, can be licked off) that gets a babe excited. You 10-month-old is now used to a variety of foods, and toast can be an exciting upgrade for them as you mesh more than one food together in a meal for him or her. For everyday peanut butter toast, we love Dave’s Killer Bread. We’re also very careful to buy peanut butter that ONLY has peanuts as its ingredients. There are a ton of peanut butters out there that have things like sugar and hydrogenated oils, so be sure you’re reading ingredient lists (Santa Cruz Organics and Trader Joe’s are two of our favorite “clean” brands). [Affiliate links!] Also, be sure you’ve gone through the recommended steps for introducing allergens (which you can learn more about in this bookaffiliate link) before introducing peanut butter to your little one.

Of course, we can’t forget about French toast. It’s easy to lose sight of the nutrients in this classic breakfast, but this recipe for High-Protein Lemon Ricotta French Toast will keep your little one happy for hours!

Two slices of lemon ricotta French toast are stacked on a plate, topped with a pat of butter and drizzled with syrup.

#2 SCRAMBLED EGGS

This is another food you’ll want to be sure you follow the proper introduction strategy for, but once you’ve ruled out an allergy scrambled eggs are a great, protein-packed food for your little one. When we’re not making our meal prep egg cups, we simply scramble Raia an egg in a little bit of high-quality butter (like Kerrygold) and add a touch of cheese (her favorite) and sometimes some baby kale and mushrooms. Eggs are another great way to sneak in some extra veggies for your little one!

A stack of Fiesta Egg Muffins - a great make-ahead snack for 10-month-olds!

#3 SHRIMP

I know I’m recommending a lot of common allergens here, but if you’re following baby-led weaning, you should have a good sense of what your baby is or isn’t allergic to by now. (If you’re not familiar with baby-led weaning, the general premise is to introduce allergens early and often, but one at a time so you know exactly what your little is allergic to if he or she has a reaction.) Raia loved shrimp from an early age. We simply grilled it up on the barbecue with some salt-free garlic-herb seasoning [affiliate link] and then cut it up into bite-size pieces for her. We mostly cut it up because she had no teeth, so if your little one teethes early feel free to try serving it to them whole.

A pile of cooked shrimp on top of a bed of greens. Shrimp is a great food for 10-month-olds as long as they're not allergic!

#4 TRI-TIP OR OTHER THINLY SLICED STEAK/GROUND BEEF

Yes, I know what you’re thinking – BEEF?? But, you guys, Raia loved it soooooo much at this age. And yes, she still had no teeth. Hear me out. Beef is a great source of iron for little ones, and we all know it’s also very high in protein. My husband is a master at cooking tri-tip on the grill, so we simply sliced that up thinly and gave it to her to gnaw on. If cooking tri-tip or another large cut of beef intimidates you, feel free to introduce your little one to ground beef or even baby-size sliders!

A cast iron dish filled with a bed of lettuce and topped with mushroom-beef sliders.

#5 BROCCOLI

I’ll be the first to admit that I was a bit wary of introducing broccoli to Raia, mainly because she didn’t have any teeth at this point. My solution was to cut the florets up into very small pieces, and make sure I gave them a good roast in the oven. Much like other vegetables I’d prep for Raia at this age, I simply dressed them with olive oil and some seasoning (garlic powder, lemon juice and ground coriander are some favorites) and roasted them up in a 400-degree oven for about 20 minutes. I also occasionally steamed the broccoli on the stovetop, but I find roasting lends much more flavor.

A head of broccoli with some chopped florets in the background.

And there you have it! I hope this post was helpful in giving you some ideas and preparation tips for foods for 10-month-olds. If I left anything out, I’d love for you to list it in the comments below!

“Feed a Crowd” Make-Ahead Breakfast Enchiladas

These Make-Ahead Breakfast Enchiladas are the perfect breakfast to feed a crowd with less than 30 minutes of prep time the morning of. They’re loaded with eggs, shredded meat and vegetables and topped with the easiest homemade red enchilada sauce.

A finished dish full of Make-Ahead Breakfast Enchiladas.

If you haven’t yet discovered the beauty of make-ahead enchiladas, you’ve really been missing out! They’re a great meal prep dish for weeknights, as they can be composed well in advance and then just popped in the oven right before you’re ready to serve them. They’re also incredibly freezer-friendly once they’re cooked, making them a great option to make for friends and family who have just had a baby, experienced an illness or death in the family, etc., etc.

And what do I love most, in particular, about these Make-Ahead Breakfast Enchiladas? The fact that I can prep them and just pop them in the refrigerator the night before I need to serve a crowd in a hurry.

I don’t know about you, but our little one does NOT have the patience to sit around and wait hours for her first meal of the day, so these have been a fantastic option for us in the mornings when we have family visiting and need to get something on the table fast.

So let’s get into the details about how to make the only crowd-pleasing breakfast you’ll want to serve from now on:

How to Master Enchilada Prep

The first thing you’ll want to do is make your enchilada sauce. Sure, you can use store-bought [*affiliate link], but let me tell you, this was the first time I’d ventured into making enchilada sauce on my own and it was soooo easy. You should totally do it because you’ll never turn back. And most of the ingredients are things you’ll already have on hand in your pantry.

A dish of breakfast enchiladas being prepared, covered with homemade red enchilada sauce.

There are three other ingredients you’ll need to prepare before assembling your enchiladas:

  1. Shredded meat of your choice (I love buying the Trader Joe’s carnitas or making up a quick batch of my favorite Instant Pot Shredded Chicken.)
  2. Sautéed onions and peppers.
  3. Scrambled eggs.

Once you have the sauce and these three essential components ready to go, you’ll want to set up a big assembly line for all of your tortillas. The more space you have to spread out multiple tortillas, the faster the assembly process will go.

Now line up your tortillas and assemble away!

Tortillas lined up and filled with eggs, vegetables and shredded meat to make breakfast enchiladas.

Fill your choice of corn or flour tortillas with the shredded meat, vegetables and scrambled eggs. Roll each one up tight and line them all up in a 9-by-13-inch baking dish sprayed with cooking spray.

Before tucking the enchiladas away in the refrigerator for the night (or into the freezer if you plan on serving them more than a day later), top them with your homemade enchilada sauce and plenty of shredded cheese.

Then cover, refrigerate (or freeze) and tuck them away until you’re ready to serve!

A dish of make-ahead breakfast enchiladas all prepped and ready to be refrigerated or frozen until serving.

How to Feed a Crowd

The morning you’re ready to serve these yummy enchiladas, simply uncover the dish and pop it into a 350-degree oven for 15-20 minutes (more if the enchiladas have been frozen.) If you want to get the cheese on top extra brown and bubbly, turn on the broiler for the last five minutes or so.

Finally, you can’t forget the toppings! Be sure to top your breakfast enchiladas with plenty of fresh cilantro and avocado before dishing them out to your hungry crew.

This is the perfect breakfast for any time of year: summer mornings when you want to get outside first thing, busy school days when you have lots of hungry mouths to feed, or special holidays when your house is brimming with family and friends.

A single serving of delicious make-ahead breakfast enchiladas.

Make-Ahead Breakfast Enchiladas
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
 

These Make-Ahead Breakfast Enchiladas are the perfect breakfast to feed a crowd with less than 30 minutes of prep time the morning of. They’re loaded with eggs, shredded meat and vegetables and topped with the easiest homemade red enchilada sauce.

Course: Breakfast
Cuisine: Mexican
Keyword: breakfast, enchiladas, freezer-friendly, kid-friendly, make-ahead, meal prep, Mexican
Servings: 8 people
Calories: 446 kcal
Author: CaliGirl Cooking
Ingredients
For the sauce:
  • 3 ounces tomato paste
  • 2 cups chicken or vegetable broth
  • 2 tablespoons olive or avocado oil
  • 2 tablespoons flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
All other ingredients:
  • 1 tablespoon olive or avocado oil
  • 1 bell pepper, diced
  • 1/2 medium onion, diced
  • 8 eggs
  • 8 medium tortillas (corn or flour)
  • 12 ounces shredded meat (carnitas, beef or shredded chicken)
  • 5 ounces shredded cheese (I used a mix of cheddar, fontina and jack)
  • Cilantro, for topping
  • Sliced avocado, for topping
Instructions
  1. First, make the sauce. Place tomato paste and broth in a medium saucepan over medium heat.

  2. In a small bowl, mix together the oil and flour with a fork, then add it to the saucepan with the tomato paste and broth. This will help thicken it.

  3. Add the remaining ingredients to the saucepan mixture and stir to combine. Bring to a gentle simmer, cooking until sauce thickens slightly, then turn down the heat to low to keep warm while you make the rest of the enchilada components.

  4. Spray a 9-by-13-inch baking dish with cooking spray and set aside.

  5. If you are planning on serving the enchiladas right away, preheat the oven to 350 degrees Fahrenheit.

  6. Place a medium saute pan over medium heat on the stove and add 1 tablespoon oil. Once oil is warm, add bell peppers and onions. Saute until onions are translucent and fragrant, then move the mixture to a separate mixing bowl.

  7. Using the same saute pan, scramble the eggs using the leftover oils and juices from the vegetables. Once eggs are cooked, remove to your other mixing bowl.

  8. Lay tortillas out onto a large prep space so you can assemble them all at once. Divide the vegetables, shredded meat and eggs evenly among the 8 tortillas.

  9. Roll each one up and tuck it into the prepared baking dish. It’s okay if they’re a bit snug.

  10. Once all of the tortillas are tucked into the baking dish, top them with the enchilada sauce, then with the shredded cheese.

  11. At this point, you can cover and freeze or refrigerate the enchiladas until you are ready to serve them OR you can bake them right away.

  12. When you’re ready to bake, place the enchiladas on a rimmed baking sheet (to catch any drips) and pop them into a 350-degree oven for 15-20 minutes. If your enchiladas are frozen, you may need closer to 30-35 minutes. To make the cheese on top extra-bubbly and brown, turn the broiler on for the last 5 minutes or so of baking.

  13. Once enchiladas are warmed through, remove from the oven and top with fresh cilantro and sliced avocado before serving.

Recipe Notes

DISH DENSITY: High

Top 5 Favorite Foods for 8-Month-Olds

Here is a list of some favorite foods for 8-month-olds (plus recipe ideas!), when your little one is well on his or her way in their baby-led weaning journey.

Title graphic for Top 5 Favorite Foods for 8-Month-Olds

You’ve made it to 8 months in your baby-led weaning journey, your little one has had his or her first tastes of solid food, and you’re ready to start introducing some new and exciting flavors. If you haven’t introduced them already, here is a list of five great foods to offer your baby at this stage, with tips on how to prepare each one.

Read on for more!

#1 WATERMELON

Slices of fresh watermelon are a great food for 8-month-olds!

Watermelon is a great, soft fruit to introduce at 8 months. It’s easy for your little one to hold on to (albeit messy) and does not require any teeth to chew. Just be sure to keep an eye on your babe when he or she is eating it, though, as it is something they can choke on if they get too excited to eat it and don’t chew it properly. When Raia experienced this with watermelon once or twice, a simple sweep of my finger in her mouth got the troublesome piece out with no issue. To minimize the chance of choking, simply cut the watermelon in long, skinny strips so the risk of is even lower. Also, be sure you buy seedless!

#2 ZUCCHINI

One zucchini partially sliced on a cutting board with a chef's knife in the background. Zucchini is a great vegetable for baby-led weaning!

I’ve mentioned this in other roundups, but zucchini has always been (and continues to be) one of Raia’s favorite foods. When first introducing her to it, I peeled it and cut it into strips before seasoning with olive oil and garlic powder and roasting in a 400 degree oven for 15-20 minutes. Once she got a little older, I started leaving the skin on, and once she got even older I started cutting the zucchini into discs. Now I alternate between the oven roasting method and a pan-frying method where I sauté the discs in herbed garlic butter. If you struggle with getting your little one to eat just plain zucchini, mix it into something fun like pancakes! I have a great zucchini pancake in my book 30 Freezer-Friendly Recipes for Babies and Toddlers.

#3 SWEET POTATO

Sweet Potato Zucchini Blender muffins are sure to be a hit with your 8-month-old.

Sweet potato can also easily be started as early as 6 months, because it can be peeled and roasted soft enough for toothless eaters to get down safely. My progression for preparing sweet potato was quite similar to that of zucchini – peeled strips first, then strips leaving the skin on, then discs. I almost always just roast these in a 400-450 degree oven with olive oil and spices for about 20 minutes. Some of my favorite spices to pair with sweet potatoes are cinnamon, nutmeg and curry powder. And if you’re looking to mix it up, you can find a tasty recipe for Sweet Potato Zucchini Blender Muffins here!

#4 MUFFINS

Okay, I’ve already mentioned them above but I’m including muffins in my recommendations for more than one age group because they have been SUCH a hit with my daughter. There are tons of great recipes for healthy, baby-friendly muffins out there. Some of my favorites include these Beet and Oat Banana Muffins from Inspiralized and my own Super Simple Pumpkin Carrot Muffins. They’re a great portable snack to have on hand in the freezer that can be ready at a moment’s notice. There are also endless options of healthy fruits and veggies you can mix into the batter!

#5 SMOOTHIES

A messy-faced toddler smiling after enjoying a smoothie bowl. Smoothie bowl are a great part of meal prep!

Once your little one has learned to drink out of something other than a bottle, it’s great to start introducing healthy smoothies (with very little sugar added, of course). Nourish Move Love has a great post on how to make smoothies that are baby-friendly. I find these are another great way to sneak in hidden nutrients like veggies!

And there you have it! ICYMI, I’ve been recapping my favorite foods at many different ages. If your little one is younger than 8 months, you can check out my 6-month favorites here. As you continue on your baby-led weaning journey, be sure to check out my 9-month, 10-month, 12-month and 18-month favorites as well!

Pineapple Turmeric Ginger Elixir

This Pineapple Turmeric Ginger Elixir is a healthy mocktail that’s just as refreshing as it is good for you. Pineapple juice, ginger beer, turmeric and fresh lime combine to make a tasty drink that’s perfect for summer!

Two glasses of Pineapple Turmeric Ginger Elixir surrounded by limes.

You’re going to want to listen up, because this combination of pineapple juice, ginger beer, turmeric and lime is going to knock your socks off – while being good for you to boot!

It’s no secret that I’m a huge fan of turmeric. I have a similar boozy turmeric drink involving many of the same ingredients as this non-alcoholic one, and I’ve also shared my favorite vegan ice cream made from turmeric and coconut milk. When the hubs and I are feeling a little extra soreness from our gym workouts, we throw a dash or two into our daily Power Protein Smoothie because of turmeric’s great anti-inflammatory properties.

When it comes to the health benefits of this Pineapple Turmeric Ginger Elixir, there’s truly no shortage. And the great thing is that many of the ingredients’ health benefits overlap with one another, which means this drink packs a powerful punch on the superfood front.

Let’s go over the benefits one by one.

Health Benefits of Pineapple

Sure, pineapple is everyone’s favorite tropical fruit, but did you know it also has many great health benefits? Here are just a few:

It contains antioxidants.
It can help with digestion.
It can boost immunity.
It can help suppress inflammation,
It can speed recovery (from surgery or strenuous exercise).

[You can read more about all of these health benefits here.]

As you’ll see as we continue on with some of the other ingredients, there is a lot of overlap!

An overhead shot of a glass of tasty Pineapple Turmeric Ginger Elixir, surrounded by ice cubes and fresh ginger root.

Let’s talk about turmeric.

Health Benefits of Turmeric

Turmeric is part of the ginger family, so it makes sense that it has some great health benefits. You most likely know it for the bright orange color it adds to golden milk, curry, etc. but you should also know what it can do for you health-wise:

It has anti-inflammatory effects.
It increases the antioxidant capacity of the body.
It improves brain function.
It can help prevent (and treat) cancer.
It may help with depression.

[You can read more about all of these health benefits here.]

We’ve already covered almost everything, but of course, I have to mention our favorite health benefits of ginger.

Health Benefits of Ginger

As I mentioned, ginger is closely related to turmeric, so they share many of the same properties. But ginger also has some special benefits of its own.

It can help combat nausea.
It can reduce pain and soreness.
It may drastically lower blood sugars.
It can help treat chronic indigestion.
It can lower cholesterol levels.

[You can read more about all of these health benefits here.]

A glass of Pineapple Turmeric Ginger Elixir with another glass behind, surrounded by fresh ginger and lime slices.

All of these powerhouse ingredients are perfectly balanced in this tasty drink. If you ask me, it’s the perfect drink to sip on if you’re suffering the ill effects of a tough workout or a little too much partying the night before.

So, have I sold you yet? Is there any reason you shouldn’t enjoy this Pineapple Turmeric Ginger Elixir ASAP? I’d love to hear more about your favorite superfood mocktails in the comments below!

Pineapple Turmeric Ginger Elixir
Prep Time
5 mins
Total Time
5 mins
 

This Pineapple Turmeric Ginger Elixir is a healthy mocktail that’s just as refreshing as it is good for you. Pineapple juice, ginger beer, turmeric and fresh lime combine to make a tasty drink that’s perfect for summer!

Course: Drinks
Keyword: drinks, ginger, mocktail, nonalcoholic, pineapple, turmeric
Servings: 2 people
Calories: 64 kcal
Author: CaliGirl Cooking
Ingredients
  • Ice
  • 1/2 teaspoon ground turmeric
  • 4 ounces pineapple juice (no sugar added if possible)
  • Juice of 1/2 a lime
  • 4 ounces ginger beer
  • Lime wheels or wedges for garnish
Instructions
  1. Fill a cocktail shaker halfway full with ice, then add turmeric, pineapple juice and lime. Shake vigorously for 10-15 seconds.

  2. Fill two rocks glasses with ice and strain contents of cocktail shaker evenly between the two.

  3. Top with ginger beer and garnish with lime wheels or wedges. 

Recipe Notes

DISH DENSITY: Low