Kimchi hummus

DifficultyBeginner

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.

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Prep Time10 mins

 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

1

Blitz all the main ingredients in a food processor until smooth

2

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

3

Serve as suggested

Ingredients

 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

Directions

1

Blitz all the main ingredients in a food processor until smooth

2

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

3

Serve as suggested

Kimchi hummus

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