Ingredients

1 400mL can chickpeas, drained and rinsed
1/2 cup kimchi, packed without liquid
2 tbsp kimchi liquid OR 1 tbsp gochujang paste
2 tbsp tahini
1 tbsp sesame oil
1 tbsp lemon juice
1 large or 2 small cloves garlic
1 tsp salt

optional toppings: diced kimchi, drizzle of kimchi liquid, swirl of gochujang paste, sesame seeds

Method

1. Add all ingredients into a food processor or high speed blender. Blend until desired smoothness. You may need to stop and scrape down the sides once or twice to make sure that everything is incorporated.
2. Transfer into a serving dish or storage container. Top with a drizzle of sesame oil and optional toppings. Refrigerate for up to one week if not eating immediately.
3. Serve with desired accoutrement.

Notes:

1. This hummus is a fantastic dip for company, a meal prep for snacks, a spread in wraps and lettuce wraps, and a sauce for a rice or buddha bowl.
2. Kimchi can often be made with fish sauce/products. If you have an allergy or eat vegan, then make sure that your kimchi is labelled as vegan (or double check the label for ingredients!)