Kimchi hummus

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September 3, 2018

Hummus Kimchi, Korean style hummus, I'm not sure how best to describe this, it was simply born out of a fridge forage of which we had some chickpeas left over from making a curry, half a jar of homemade kimchi and some gochujang paste so why not mix it all up and see what happens? Inevitably it turned out absolutely delicious, who would of thought about blending tahini with kimchi?
If you have access to an Asian supermarket look for rainbow prawn crackers, they are great for dips.

  • Prep: 10 mins
  • 10 mins

    10 mins


Blitz all the main ingredients in a food processor until smooth

Taste and adjust to your liking, more garlic, more lemon etc

Serve as suggested


1 tin of chickpeas drained

100g Cabbage kimchi

2 Garlic cloves crushed

4 tbsp Tahini

Juice of 1 lemon

2 tbsp. kimchi juice

2 tbsp. Gochujang

1/2 tsp sesame oil

Salt and pepper

Water to thin

Chopped spring onions to serve

Korean chlli flakes to serve

Extra sesame oil to serve

Prawn crackers, popadums or vegetables to serve


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