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.