This whipped hummus recipe is ultra light, creamy, smooth and topped with burnt miso paprika butter with crispy shallot furikake.

Wow that is a long name for a recipe, but I promise it deserves the space 🙂.

The hummus is supaaaa creamy and fluffy, the burnt miso butter adds both toasty and umami notes with a subtle smoky flavour from the paprika, and the crispy shallot furikake adds a touch of sweetness.

📝 Burnt Miso Butter Tip: Usually miso is the very last ingredient when cooking because it burns very quickly so keep a close eye on it for the entire time, adjusting the heat. You want it just caramelized enough where it smells ‘burnt’ but it BURRRRNTTTT (you will know by smell and colour), where it changes colour and then removed from the heat. Turn off the heat when mixing it in so you can dissolve it well without worrying about it over burning. 


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Whipped Hummus


This whipped hummus recipe is ultra light, creamy, smooth and topped with burnt miso paprika butter with crispy shallot furikake.


Units Scale

Whipped Hummus

  • 1 cup (200 g) dry chickpeas, soaked overnight (1 1/2 cups (250 g) cooked)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup + 2 tbsp (190 ml) aquafaba
  • 3 (15 g) roasted garlic cloves
  • 3 tbsp (45 ml) lemon juice
  • 4 tbsp (60 g) high quality runny tahini
  • 1/2 tsp cumin, optional
  • 1/2 tsp salt, to taste
  • 1/8 tsp salt, to taste
  • 34 tbsp (4560 ml) water

Burnt Miso Brown Butter Paprika

  • 1/4 cup (60 g) butter (I used Miyoko’s, ideal for browning)
  • 1 tbsp (18 g) white miso paste
  • 1 tsp (5 g) smoked paprika


  1. Drain and rinse the soaked chickpeas. Add to a pressure cooker with 2 1/2 – 3 cups of water (just to cover the chickpeas), baking soda and salt. Set to bean setting or cook on high for 15 minutes and let the pressure naturally release. The chickpeas should be VERY soft.
  2. Drain the chickpeas and reserve the aquafaba. If the aquafaba looks loose, place into a pot and reduce over medium heat until thickened. Set aside to let it cool.
  3. In the meantime, Add the soft chickpeas, garlic, lemon juice, tahini, salt, pepper and cumin to a blender or food processor. Stat on low speed and pour in the water and blend until smooth. 
  4. Measure out the aquafaba and whip until soft – to stiff peaks form (the stiffness of the peaks will depend on the temperature of aquafaba, the type of chickpeas and how reduced it is). Tip: 1/4 tsp of xanthum gum or cream of tar tar can help hold the peaks. 
  5. Fold in the aquabfaba into the hummus. Then start on low speed and blend for 30 seconds, just enough so its well combined but still fluffy.
  6. Serve immediently (with the burnt miso brown butter paprika & crispy shallot furikake) or store for later, and enjoy!

Burnt Miso Brown Butter Paprika

  1. Add butter to a small sauce pan over medium heat. Once melted, swirl and let it brown for about 1 minute. Turn off the heat and dissolve the miso paste in. Turn the heat back to medium low to medium and swirl until just brown and toasty. Turn off the heat, add smoked paprika and continue to brown with residual heat. 


  • Helpful Equipment:  
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. Not going to lie, I’ve struggled to find a good homemade hummus recipe so I usually just go for a store bought Obela. This hummus has changed all that and it’s super easy to make. The addition of the burnt butter and the furikake has just done something magical. The hummus itself is super light and fluffy and tastes great on its own. I’ve made this a few times without the aquafaba and just added a bit more water and it’s still pretty damn fluffy. Made it for a dinner party with over 60 guests and they demolished several kilos of it. Guests actually asked for more, and because it was so easy to make, I was able to whip up another batch using a stick mixer (using tinned chickpeas of course) in a couple of minutes. Will definitely be a staple at all my future gatherings!

  2. I’ve tried many hummus recipes – they never turned out. I won’t have to look again after discovering this one. It’s perfect!

  3. The miso butter with furikake topping is almost better than chocolate (I’m Belgian). And it works perfectly well with this hummus. I ate it with crispy sesame falafel which I fried a bit on both sides in this miso butter. Perfectly Yum. And the styling on the plate is just beautiful. Big fan!

  4. This is the best new way to eat hummus, for the love of miso you have to try it❤️ So good on toast and as a vegetable dip!

  5. I made this recipe for an office dip party it was a total hit! Cooking the chickpeas before made a big difference in the texture of the hummus. Even though I was worried about making the burnt miso butter part it was surprisingly easy and added such a unique taste to the hummus. Would highly recommend the crispy shallot furikake on top as well.

  6. Oh wow! This is deee-e-licious!
    Made this after I saw the reel on instagram and was expecting it to be good but this blew me out of the water. I will be making this on a regular! My miso was not so well behaved and has tried to stay much more paste-like but the flavor is nevertheless amazing, Delicious!

  7. I have died and gone to hummus heaven. This is by far the best hummus I have ever had. Planned on taking a picture and then my family promptly devoured it. My 6yo is a self proclaimed hummus aficionado and said this was the tastiest hummus. Seriously Lisa, this recipe was incredible.