Spicy Korean Hummus

This hummus is so addictive. It’s great with cut veggies, wrapped in a collard green, as a sandwich spread, or on a salad.


2 cups of cooked chickpeas

1 tablespoon gochujang

1/2 cup kimchi with the liquid

1/4 teaspoon of cumin

1/2 teaspoon garlic powder

1/8 cup of aquafaba or broth

2 tablespoons of tahini, optional


Combine everything in a high-speed blender and process until smooth and creamy. You will have to scrape down the sides several times. If you need more liquid, use some of the kimchi juice, a tablespoon at a time.


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