Kimchi Hummus

Spicy and sour, yet rich and creamy, this recipe combines two popular dishes from wildly different cultures (Korea versus the Middle East) into one complimentary dish. In an effort to lighten this dip, I’ve cut down on the amount of chickpeas and added an equal amount of cooked cauliflower. Serve this hummus variation with raw veggies, tossed with salad greens or as a sandwich spread. *Note, if you’re not keen on heat, cut down on the amount of gochugaru.

KIMCHI HUMMUS INGREDIENTS

1 cup Canned Chickpeas, rinsed1 cup Cauliflower florets, cooked3 tablespoons Lemon Juice, fresh¼ cup Kimchi 1 teaspoon Kimchi Juice1 Garlic Clove1 tablespoon Water¼ cup Tahini Paste2½ tablespoons Extra Virgin Olive Oil1 teaspoon Gochugaru (ground Korean Red Chili Pepper)½ teaspoon Salt½ teaspoon Sesame Oil

KIMCHI HUMMUS ASSEMBLY

1 | In a food processor, combine all of the ingredients and blend until the mixture is smooth and pale red (about 2 minutes). 2 | Scrape hummus into a bowl and serve. *Makes about 1⅔ cups.