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Home » Condiments and More » Vegan Chickpea Miso Spread

January 16, 2012

Vegan Chickpea Miso Spread

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Raw Almond and Chickpea Miso Spread

This spread was created after an original failed attempt to make a vegan caesar dressing. Although the dressing had a wonderful flavor, the consistency did not work well with the salad—it was too clumpy and bold to work well with the delicate texture of romaine leaves. However, it was delicious on toasted bread, so I adjusted the recipe slightly to make this tangy, complex and salty spread. When paired with the richness of raw almonds and tahini, miso‘s potent flavor becomes even more decadent and addictive. And because this spread requires no heating, which can and would destroy some of the miso’s strong and well-documented health boosts, it is a wonderful, delicious and simple way to best reap those benefits.

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Raw Almond and Chickpea Miso Spread

RAW ALMOND AND CHICKPEA MISO SPREAD


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  • Author: olivesfordinner.com
  • Yield: 1 cup
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Ingredients

  • 1 cup raw almonds
  • 1–2 TB raw, unpasteurized chickpea miso
  • 1–2 TB raw tahini
  • 2 TB good-quality olive oil
  • 2–4 cloves of garlic, smashed and minced
  • the juice from 1/2 fresh lemon, plus 1 tsp of the zest
  • a few dashes of cracked white pepper
  • 1 TB capers, plus 1 tsp of the brine
  • a few TBs of water and/or oil, to thin out as needed

Instructions

In a small food processor, grind the raw almond into a fine powder. Add the remaining ingredients and process until smooth, adding a bit more oil or water to thin it out to a desired consistency.

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Filed Under: Condiments and More, Spreads Tagged With: chickpeas

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Reader Interactions

Comments

  1. Tiffany says

    October 30, 2018 at 12:55 pm

    Can I use soy miso instead?

    Reply
    • erinwyso says

      October 30, 2018 at 4:05 pm

      Sure, you can always add a little and taste as you go.

      Reply
  2. erinwyso says

    March 3, 2012 at 12:54 am

    Thanks Ian! Wow, nicest compliment/feedback ever … so glad you like the blog!

    Reply
  3. Ian says

    March 2, 2012 at 11:45 pm

    Just found your blog (from a link on Vegansaurus!), and my boyfriend and I just spent an hour reading every post. What a thoroughly enjoying blog — we can't wait to try your recipes. Thanks for making the vegan world that much more awesome!

    Reply
  4. erinwyso says

    January 18, 2012 at 10:43 pm

    Todd, thanks for trying the spread out and for your feedback! I never thought of using this as a sandwich spread, but that is a fantastic idea!

    Reply
  5. Todd McCullough says

    January 18, 2012 at 9:20 pm

    Thanks for the recipe.
    This went well in a sandwich.
    I forgot to include the garlic though so…

    Two slices of garlic oval bread (very garlicky)
    Spread on both slices
    left over thinly sliced roasted potatoes
    mixed lettuce

    Went really well. Maybe a little dry and so a vinaigrette would have been good with it. Or a stout!

    Reply
  6. erinwyso says

    January 17, 2012 at 12:22 am

    Thanks Caitlin, Ali and Allyson! xo

    Reply
  7. Allyson says

    January 16, 2012 at 10:43 pm

    What an incredible looking "mistake" this turned out to be. I have a *slight* miso addiction, so this sounds super delightful.

    Reply
  8. farmersmarketvegan says

    January 16, 2012 at 9:55 pm

    Wowza, I'm going to have to whip a batch of this up right away–it implements some of my favorite ingredients.

    Reply
  9. Caitlin says

    January 16, 2012 at 9:04 pm

    erin, i think this is the first recipe you ever posted where i have ALL of the ingredients on hand. i can't wait to make this!!

    Reply
  10. erinwyso says

    January 16, 2012 at 7:38 pm

    Thanks very much, Lynn! xo

    Reply
  11. Scissors and Spice says

    January 16, 2012 at 7:08 pm

    ooow! that looks so incredibly yummy. definitely pinning this to try later! yummmm!

    http://pinterest.com/pin/271130840036288555/

    Reply

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Hi! I’m Erin Wysocarski. Glad you’re here.

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