Here's a fun Korean spin on a classic Mediterranean appetizer. A drizzle of toasted sesame oil enhances the nuttiness of tahini (sesame seed paste) in this quick make-ahead dip, and rice vinegar stands in for the usual lemon juice. Kimchi gets blended into the hummus, where it adds a hint of savory pickled essence. It's also chopped and sprinkled on top for a burst of fermented pungency. Serve with sliced cucumbers, whole radishes, raw cauliflower florets, baby carrots, and rice crackers.
1 (15-oz.) can unsalted chickpeas
1/2 cup kimchi
1/4 cup tahini (sesame seed paste)
3 tablespoons water
2 tablespoons toasted sesame oil
1 tablespoon rice vinegar
1/2 teaspoon kosher salt
1 chopped garlic clove
2 tablespoons chopped kimchi
1 1/2 tablespoons sliced green onions
Added sugars 0g
Calcium 4% DV
Potassium 4% DV
How to Make It
Drain unsalted chickpeas. Place drained chickpeas, kimchi, tahini (sesame seed paste), water, toasted sesame oil, rice vinegar, kosher salt, and chopped garlic clove in a mini food processor; process until well blended (about 2 minutes).
Spoon hummus into a bowl; top with 2 Tbsp. chopped kimchi and 1 1/2 Tbsp. sliced green onions.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.