Jennifer Causey
Serves 8 (serving size: about 1/4 cup)

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.

How to Make It

Step 1

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).

Step 2

Spoon hummus into a bowl; top with 2 Tbsp. chopped kimchi and 1 1/2 Tbsp. sliced green onions.

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