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
  • 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
  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


Loaded Mediterranean Hummus Board with Pulled Lamb

Not-your-average-hummus recipe! This healthy appetizer has way more going on than a simple chickpea spread – it’s loaded with juicy pulled lamb, fresh rosemary and pomegranate seeds. 

This Loaded Mediterranean Hummus Board features slow-cooked pulled lamb, pomegranate arils and refreshing sliced cucumber to make the perfect healthy appetizer for your next get-together!

Well, hi there! It’s been a while…Can I offer you a Loaded Mediterranean Hummus Board with Pulled Lamb to make up for it? I promise it’s just as good as it sounds (and more) and will quickly become a favorite meal of yours. Might I also add it would make a great, healthy option to feed the troops during Super Bowl this weekend?

If you were a reader before, or perhaps have been following me on Instagram, you’ll know that the reason for my recent hiatus was because my husband and I welcomed our beautiful baby girl, Raia Marie, into the world in October. I had a good amount of content lined up for when she was first born, but then (as I’m sure you’ve heard) the perfect storm of unfortunate events hit our little community of Santa Barbara, first with the Thomas Fire and then with the Montecito Mudslide. Add to that a 10-day trip to Hawaii (where we infamously had a near miss with a ballistic missile attack) and you can see why it’s taken me a little longer than anticipated to get back in any sort of groove.

This is the first time since mid-November that we’ve been home for an entire week, and I’m slowly figuring out a schedule (if you can call it that) with little Miss Raia where I can occasionally get a little bit of work done and, most importantly, get back in the kitchen!

A Loaded Mediterranean Hummus Board with Pulled Lamb can serve as a healthy appetizer to feed a crowd or a light dinner for you and your family.

My new favorite method of cooking is, understandably, batch cooking. Since my time in the kitchen is quite sparse these days, when I DO have the time I love roasting up a huge tray of veggies or throwing a big cut of meat or various other ingredients into the slow cooker and letting it do most of the work. Bonus if I can figure something out using healthy ingredients because, man, breastfeeding is no joke and I’m way hungrier these days than I ever was while I was pregnant.

This Loaded Mediterranean Hummus Board with Pulled Lamb fits my need for easy to cook, filling and delicious recipes that, let’s be honest, can just as easily pass as an easy weeknight dinner as it can for a show-stopping appetizer for your next get-together.

I’ve simply created THE most delicious slow-cooked lamb recipe that then gets dumped on top of creamy hummus which is then garnished with pomegranate seeds, fresh rosemary, cucumbers and the like. And don’t forget the pita bread! You could also go hog wild and throw on some fresh veggies like beets, carrots, radishes or whatever you prefer to enjoy your hummus with.

Since my time is a bit limited as far as recipe development goes, I went with premade hummus and pita bread wedges for this go-around, but I know this whole setup will be equally (if not more) delicious if you decide to take the time to make all of these things from scratch.

Loaded hummus is the perfect healthy snack that can easily pass as a meal!

If you’re feeling ambitious, my friend Becky over at Baking the Goods has mastered the Creamy Dreamy Hummus from Tusk in Portland and you can click here for the recipe. Or, you can try one of the other hummus recipes I’ve shared on this site like this Roasted Cauliflower Hummus with Rosemary and Garlic or this Pumpkin Curry Hummus.

I haven’t yet come up with my own recipe for homemade pita bread, but I’m sure you can’t go wrong with this Golden Pita Bread Recipe from King Arthur Flour or this tutorial on How to Make Pita Bread from The Kitchn.

But for those of you who (like me) don’t have a lot of time on your hands, store-bought is just fine. Just be sure to find hummus and pita with as few ingredients as possible!

As far as the lamb goes, it really couldn’t be easier since you probably already have most of the ingredients on hand in the pantry. Just head to your favorite local butcher and ask for the boneless leg of lamb (or lamb shoulder would work, too) and you’ll be well on your way to a tasty, healthy protein made in quite possibly the least hands-on way possible.

This hummus is loaded with all your favorite Mediterranean flavors from a juicy pulled lamb to refreshing pomegranate seeds.

Before I leave you with all the deets on how to create your own Loaded Mediterranean Hummus Board with Pulled Lamb, be forewarned that this lamb recipe will leave you with wayyy more lamb than you will ever need piled on top of your hummus. Well, I’m giving you permission to use the extra to whip up lamb tacos, a Greek casserole, or even pulled lamb sandwiches to get ya through the week. I’m learning now more than ever that there is so much power in leftovers!

5 from 1 vote
This Loaded Mediterranean Hummus Board features slow-cooked pulled lamb, pomegranate arils and refreshing sliced cucumber to make the perfect healthy appetizer for your next get-together!
Loaded Mediterranean Hummus Board with Pulled Lamb
Prep Time
15 mins
Cook Time
6 hrs 55 mins
Total Time
7 hrs 10 mins

Not-your-average-hummus recipe! This healthy appetizer has way more going on than a simple chickpea spread - it's loaded with juicy pulled lamb, fresh rosemary and pomegranate seeds.

Course: Appetizer, Main Course
Cuisine: Mediterranean
Author: CaliGirl Cooking
For the pulled lamb:
  • 4 tablespoons olive oil, divided
  • 3-4 pounds boneless leg of lamb (or lamb shoulder), trimmed of any large pieces of fat
  • 4 garlic cloves, peeled
  • 1 1/2 tablespoons fresh chopped rosemary
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried mint
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon pepper, plus more to taste
All other ingredients:
  • Hummus (I used two tubs of store-bought)
  • Pomegranate arils
  • Fresh rosemary
  • Sliced cucumbers
  • Pita bread, cut into wedges
  • Other vegetables such as carrots, radishes, etc. (as desired)
  1. Drizzle 2 tablespoons olive oil in bottom of a large slow cooker. Add lamb and drizzle remaining 2 tablespoons of olive oil over top. 

  2. Add garlic cloves, rosemary, oregano, mint, salt and pepper. 

  3. Cook on low for 7 hours. 

  4. Remove lamb from slow cooker and place in a large bowl, reserving the lamb’s juices in the slow cooker. Using two forks, shred the lamb until no big chunks remain.

  5. Drizzle on just enough of the reserved juices from the slow cooker so that the lamb is nice and moist without having too much extra liquid in the bowl. Season with additional salt and pepper to taste and set aside.

  6. To assemble, scoop hummus onto the center of a large cutting board or serving platter, swirling to create a sort of a well in the middle.

  7. Add pulled lamb to the well in the center. Top with pomegranate arils and fresh rosemary.

  8. Surround the hummus with sliced cucumbers, pita bread and any other vegetables you’ve decided to use and serve!

Portobello Hummus

The ever-popular hummus gets a huge flavor boost from sauteed Portobello mushrooms and fresh garlic and rosemary. Portobello Hummus is the perfect healthy snack!

Portobello Hummus | CaliGirlCooking.com

It’s been far too long since I’ve brought you a homemade hummus recipe, so today we’re changing that! This Portobello Hummus will make any hummus hater do a complete 180 (true story) and want to eat chow down on this healthy snack nonstop.

But first, how was your weekend? This was the second weekend in a row we stayed in town (shocker, I know) and I have to say we’re kind of getting in the groove of this whole relaxing and having no plans thing. We did have a couple of fun activities up our sleeve, though. If you were following along on my Insta stories, you probably saw that we took a little road trip out to Ojai for a friends’ birthday party at Topa Mountain Winery. We always have a blast spending time in the quiet little mountain town. It’s a great escape from the hustle and bustle of Santa Barbara and is literally just 45 minutes away.

Other than that, I had a work meeting on Sunday and we literally just relaxed, which was amazzzzing. After a year of wedding planning, wedding-related activities, starting my own business and tons of travel, I’ve realized I almost forgot what relaxing is! I’m soaking it all in while I can because who knows how long this will last 😉

One other thing we did this weekend was eat a TON of this Portobello Hummus. I mean, we’re talking two of my favorite things coming together in one healthy snack. What could be better?

Portobello Hummus | CaliGirlCooking.com

If you’ve been reading the blog for any significant amount of time, you’ll know that I’m no stranger to fun flavor combos in my hummus. During the fall pumpkin season, I love whipping up this perfectly spiced Pumpkin Curry Hummus. Once we get into the warmer weather months, I tend to make this zesty Mango Sriracha Hummus. But my go-to year-round flavor has always been this Roasted Cauliflower Hummus with Rosemary and Garlic. Until now, that is! With the addition of this tasty Portobello Hummus, I now have TWO all-weather hummus flavors up my sleeve to whip up at a moment’s notice. And so do you!

So here’s the trick with this hearty, savory Portobello Hummus: You’ve GOT to saute the Portobello mushrooms in a luxurious bath of olive oil, salt and pepper before adding them to the white bean mixture. This gives the hummus a much deeper, more intense flavor than if you were to just add raw Portobellos to the mix.

It also gives the hummus an incredibly silky texture, which is part of the reason my sister-in-law’s dad was found dipping his carrot sticks in it when he is an alleged hummus-hater. He claimed that he usually doesn’t like hummus because it is “gritty,” but he said this was nice and smooth and full of flavor. I think I may have made a convert out of him!

Portobello Hummus | CaliGirlCooking.com

[It is worth noting that I also used Great Northern beans instead of the usual garbanzo beans in this recipe, which could have been another contributing factor to the consistency of the dip.]

The other keys to this tasty, creamy spread are what have come to be my go-to’s for almost any homemade hummus I make – fresh garlic and rosemary!  I seriously don’t know what it is, but these two ingredients are natural compliments to the white beans and tahini and make a WORLD of a difference in almost all of the hummus I’ve made.

Aside from the key ingredients I mentioned above, all you’ll need to make this delicious Portobello Hummus is some olive oil, lemon juice and the requisite tahini. Oh, and some salt and pepper (always) and a food processor or high-powered blender. That’s it!

What I love about homemade hummus is that it’s such an easy, healthy snack to whip up in no time at all, and most of the ingredients are things you’ll already have on hand in your pantry. In just as much time as it takes to go to the store and buy some big brand hummus with who knows how many ingredients, you can mix up a batch of Portobello Hummus where you have complete control over what goes into it.

Portobello Hummus | CaliGirlCooking.com

That looks like the perfect weekday treat if I’ve ever seen one!

5 from 1 vote
Portobello Hummus | CaliGirlCooking.com
Portobello Hummus
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins

The ever-popular hummus gets a huge flavor boost from sauteed Portobello mushrooms and fresh garlic and rosemary. The perfect healthy snack!

Course: Snack
Servings: 2 cups
Author: CaliGirl Cooking
  • 5 tablespoons olive oil, divided
  • 2 medium Portobello mushrooms, diced
  • 1 15-ounce can Great Northern white beans
  • 3 cloves garlic, peeled
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon tahini
  • 1 tablespoon fresh lemon juice
  • Salt and pepper
  1. Heat 2 tablespoons olive oil in a saute pan over medium heat. Add diced Portobello mushrooms and sprinkle on salt and pepper. Saute mushrooms until soft and fragrant. Turn off heat.

  2. Combine beans, garlic, rosemary, tahini and lemon juice in a food processor. Add sautéed Portobello mushrooms and pulse until mixture begins to break down. With food processor on, slowly stream in remaining 3 tablespoons of olive oil. Continue pureeing until hummus is smooth. 

  3. Add salt and pepper to taste and refrigerate for at least 30 minutes before serving. Serve with crackers, pita chips or fresh cut veggies. 

Portobello Hummus | CaliGirlCooking.com

Roasted Cauliflower Hummus with Rosemary & Garlic

It’s no secret that I’m a hummus-lover.

Roasted Cauliflower Hummus with Rosemary & Garlic | CaliGirl Cooking

And judging by the wild popularity of all forms of hummus throughout Pinterest/food blogs/the rest of the interwebs, I can tell I’m not alone.  I eat hummus in some form or another just about every darn day. In all honesty, it’s usually in the form of one of Trader Joe’s MANY delicious varieties, but when I have just a few minutes and an extra can of white or garbanzo beans on hand, you bet I’m going to be whipping up some homemade version or another in my trusty food processor.

Roasted Cauliflower Hummus with Rosemary & Garlic | CaliGirl Cooking

In fact, one of the very first posts I made on this here bloggy-blog was the recipe for this Pumpkin-Curry Hummus, and I had to follow that up in the earlier part of this year with my tasty Mango Sriracha Hummus. What’s not to love? Hummus has all of the qualities you want in an addictively satisfying snack food. It’s

  • Healthy
  • Easy to make
  • Pairs well with others (specifically any sort of chip or cracker, pita bread, crudités, the list goes on)
  • Infinitely variable

That’s right. Once you have a basic recipe for hummus nailed down, the possibilities are endless.

Let’s get real for a second. I know I’ve been bombarding you with lots of sweet recipes lately, like this Honey-Orange Upside Down Cake, this Chia Pudding Parfait and these Vanilla-Ginger Doughnuts. But we all know that BALANCE is my middle name, so I’m trying my best to mix in all sorts of different recipes, sweet and savory alike. If your life is anywhere near as crazy as mine is right now, I know you’ll appreciate the diversity as much as I do. As one of my favorite Instagram quotes says:Balance | CaliGirl Cooking

Yep, that pretty much nails it. But, as always, please let me know which types of recipes you’d like to see more of. I’m here to help YOU achieve that balanced lifestyle, so I want to make it as easy as possible for you!

Speaking of balance, I’m really looking forward to having an at least semi-normal weekend ahead of me after a few weekends of non-stop parties and social obligations. To be fair, I still have a few commitments for this weekend, but we will be home and it always helps my sense of balance tremendously to be on my own stomping grounds, where I am comfortable and have a little more control over my day-to-day schedule. Anyone else feel that way?

One thing that I’m definitely planning on doing this weekend is eating plenty of this Roasted Cauliflower Hummus with Rosemary & Garlic. I’ve made it even more of a nutritional powerhouse than your average hummus by adding in the roasted cauliflower (I love how it gets so creamy!) plus some tasty roasted garlic. And of course, gotta have the fresh herbs. Our rosemary bush is hanging in there (despite my black thumb) and it’s so nice to just be able to pop outside the front door and snip some when I’m busy whipping up recipes in the kitchen.

Side note: Our basil plant also just reappeared out of NOWHERE. It was the only herb to survive the planter box that Chris got me last year, but it died off this past winter. Now, all of a sudden, it’s back! And we have done nothing to it. So weird…But, hey! I’m not complaining. Fresh basil for dayzzzz.

Roasted Cauliflower Hummus with Rosemary & Garlic | CaliGirl Cooking

So, everything for this recipe comes together pretty easily, you just have to be patient enough for the cauliflower and garlic to roast for about 20 minutes in the oven. After that, you’ll have hummus in front of your face and ready for shoveling in no time flat.

Roasted Cauliflower Hummus with Rosemary & Garlic | CaliGirl Cooking

My Bachelorette Party is next weekend in Palm Springs (eek!) and I know this Roasted Cauliflower Hummus with Rosemary & Garlic is going to be my go-to snack as I try to focus a little more on clean eating these next few days so I feel confident, healthy, well-rested and bikini-ready for all of the pool-lounging with my gals. Maybe I’ll even bring some along with me for the  car ride?

Roasted Cauliflower Hummus with Rosemary & Garlic | CaliGirl Cooking

Roasted Cauliflower Hummus with Rosemary & Garlic
Hummus gets an even healthier makeover with the addition of roasted cauliflower, garlic and fresh rosemary.
  • 12 ounces cauliflower cut into bite-size pieces
  • 3 whole cloves of garlic peeled
  • 4 tablespoons olive oil divided
  • 1 teaspoon salt divided
  • ½ teaspoon pepper divided
  • 1 15- ounce can Great Northern white beans drained and rinsed
  • 1 tablespoon fresh rosemary
  • 2 tablespoons tahini
  • Juice of 1 small or ½ of a large lemon
  1. Preheat oven to 400 degrees Fahrenheit. Cover a jelly roll pan with aluminum foil. Set aside.
  2. In a medium bowl, toss cauliflower and garlic cloves with 2 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Pour out onto prepared jelly roll pan and place in preheated oven for 25-30 minutes, or until cauliflower is lightly browned and can be easily pierced with a fork. Remove from oven and let cool slightly.
  3. Add roasted cauliflower and garlic, beans, rosemary, tahini and lemon juice to the bowl of a food processor (or a blender if you don’t have a food processor.) Pulse lightly to begin to break the ingredients down, then add remaining 2 tablespoons of olive oil, ½ teaspoon salt and ¼ teaspoon pepper and pulse continually until well-blended. Taste and add more salt, pepper, lemon juice or olive oil until you’ve reached the desired flavor and consistency.
  4. Serve with assorted crudité, chips, crackers or pita bread.

Roasted Cauliflower Hummus with Rosemary & Garlic | CaliGirl Cooking

So much healthiness up in herrrreee…

Mango Sriracha Hummus

Recovery food.

Mango Sriracha Hummus | CaliGirl Cooking

That’s what I’m dubbing this Mango Sriracha Hummus. Because I don’t know about you but I had a few too many delicious Easter foods yesterday and I’m in full on “bounce right back” mode for the coming week. How was everyone else’s weekend? Did the Easter bunny come and visit? Did you eat just as much delicious food as I did?

We had a lovely weekend catching up with both of our families and many hometown friends. It’s always such a whirlwind trip when we head north for just the weekend, but it’s so worth it. We squeeze in seeing as many people as we can every time!

I think I’ve mentioned this before, but one of my favorite things about cooking is tasting something that is amazingly delicious (say, a dish at a restaurant or a some sort of store-bought item) and then interpreting it into my own homemade recipe. Not only does this allow me to control  EXACTLY which ingredients go into the dish, but then I can also make it as often as I’d like! It’s a win-win situation.

Mango Sriracha Hummus | CaliGirl Cooking

This Mango Sriracha Hummus is just that type of dish. We were over at my brother and sister-in-law’s house the other weekend and they had bought a Mango Sriracha Hummus from the grocery store that was such a perfect mix of sweet and spicy flavors. I love me a good hummus (as evidenced by this Pumpkin Curry Hummus I posted a while back) so I was immediately inspired to recreate it on my own.

And it was so easy! We simply add chunks of fresh mango into our typical chickpea-tahini-garlic-olive oil mixture as well as a few dashes of sriracha (or more, depending on how spicy you want the hummus to be.) I used a food processor as I find this more easily lends the creaminess I’m looking for in my hummus, but you could also use a high-powered blender.

Because the mango adds a little bit of extra moisture, we drizzle the olive oil in last, as we’re whirring the food processor, just enough to give the hummus the perfect, perfectly dippable, consistency.

Mango Sriracha Hummus | CaliGirl Cooking

Mango Sriracha Hummus | CaliGirl Cooking

We serve our Mango Sriracha Hummus the same way we’d serve any hummus, with tortilla chips, pita chips, and/or any assortment of fresh vegetables. It’s the perfect healthy snack as we’re recovering from a fun holiday weekend, and the perfect kick-off to a week of clean eating for me and the future hubs. Do I have any other brides-to-be out there? What are your favorite healthy snacks as your prepping for the big day? I’m always looking for more ideas!

Mango Sriracha Hummus
A sweet and spicy hummus with a tropical twist. The perfect healthy snack!
  • 1 15- ounce can garbanzo beans drained and rinsed
  • ½ cup fresh mango diced
  • 1 clove garlic minced
  • 1 tablespoon tahini
  • 2 teaspoons sriracha
  • Juice of ½ a lemon
  • ¼ teaspoon cayenne
  • 5 tablespoons olive oil
  • Salt & pepper to taste
  1. Combine all ingredients up to the cayenne in a food processor. Run food processor until mixture begins to combine. With the food processor running, slowly stream in the olive oil until the mixture reaches the desired consistency. Add salt and pepper as needed and pulse to combine. For best results, chill for at least 15-20 minutes before serving.


Mango Sriracha Hummus | CaliGirl Cooking

A big bowl of wholesome deliciousness.