Fireworks Ginger Miso Scallions with Miso Sweet Potato Hummus

Fireworks Ginger Miso Scallions with Miso Sweet Potato Hummus

This recipe is adapted from food blogger-


I love a good homemade hummus. And I love trying new mix ins. As I was researching mouthwatering and healthy Super Bowl party dips, this caught my eye. I am a huge fan of miso and ginger and chickpeas. So why not try to mix all three? The thing that makes this recipe so great is the topper for the hummus. The hummus itself is great of course, but the fireworks happen when you taste the scallion sauce on top. It makes it all worth the work of making your own hummus. I serve this with tons of cut veggies. I like peppers of all colors, carrots, broccoli, pea pods, anything with a good crunch. 


1 can chickpeas, drained and rinsed

2 tbs white miso

3 tbs tahini

8 oz white or orange sweet potato

1 small garlic clove chopped

juice of 1 lemon

¼ cup water

salt and pepper to taste


For the scallion sauce:

¼ c any neutral tasting oil for high temps

½ c finely chopped scallions

2 Tbs peeled and finely chopped fresh ginger

2 tbs sesame oil

2 tsp Fireworks Ginger Miso Butter


Preparation for the Hummus:

Cook the sweet potato in water until fork tender, about 15 minutes on med high heat. Drain and put in the bowl of a food processor, add drained chickpeas, miso, tahini, garlic and half the lemon juice. Turn the processor on and mix for 2 minutes. If the mixture is too thick add the rest of the lemon juice and water. Scrape the sides and turn the mixer on for another minute. Add more water and/or lemon juice if needed to get to your desired consistency.

Spoon into a serving bowl and make a little well in the middle.


Preparation for the scallion sauce:

Heat the oil over medium high heat until shimmering, add chopped scallions and ginger. Stir in the sesame oil. Let the mixture simmer for a minute or two being careful not to let the scallions or ginger burn. Turn off heat and remove from the burner. Spoon in the Fireworks Ginger Miso butter into the oil mixture. The butter should melt very quickly. Stir to combine and spoon into the well in the middle of the hummus. Serve with the veggies and enjoy the game!