Easy Kimchi Hummus for Parties
Don’t you hate it when your kimchi is about to run out? There’s a bit of kimchi juice left in the jar and you feel bad about throwing it out. Waste no more! Here’s a guide to help you use every last bit of your kimchi. This recipe will improve your gut health and your social life as well (wink).
Introducing Kimchi Hummus, a party favourite, and a twist on original hummus that adds an extra kick from kimchi and Korean pepper. It’s tangy, spicy and rich in probiotics – all-around goodness for the body and soul. And for those who have never had kimchi before, this makes a great “gateway” food, which can lead you to even bolder kimchi recipes. This hummus goes great with tortilla chips, naan bread, or anything else you usually pair with hummus.
On this site, we would never post just a simple recipe by itself. There needs to be some special foodhack (or pro tip- whichever you prefer to call it) to make your hummus is the one to rule them all.
Peel the skin!
After much research, trial, and error, we have concluded that the smoothest hummus can be achieved by peeling chickpea skin. Yup, the thin film that coated the chickpea. It took me 15 minutes to peel a can. It’s tedious work, so I’ll let you make the call whether you want to peel or not to peel.
Truth is, the second time I made this recipe, I skipped (gave up) peeling altogether as I was making it for myself and didn’t have to impress anyone. If you want a wow factor at a party then definitely peel the skin.
Roast the garlic
The heat caramelizes the sugar in the garlic, giving a sweeter aroma and taste. I roasted my garlic whole in a toaster oven for 5 – 10 mins. You can tell when it’s ready if the garlic is soft and the flesh comes out easily from the clove.
Roasted garlic is easy to blend, and it makes your hummus creamier and richer. I used one bulb of garlic for my recipe but feel free to use more to suit your taste. If you like spicy hummus, leave your garlic raw. Or try mixing both roasted and raw!
Add ice-cold water during the blend
I couldn’t find a good explanation, but adding ice-cold water makes your hummus extra creamy and buttery. It may be due to the cold water solidifying the fat from the olive oil and Tahini sauce. Leave a comment if you know the scientific explanation of this 😀
Easy Kimchi Hummus for Parties by Baechu
(Makes about 1 and half cup of Hummus):
1 can Chickpeas (drained)
¼ cup Baechu Kimchi Extra Spicy Juice + some chunks
3 tablespoon Virgin Olive Oil
1 tablespoon Tahini Sauce
1 bulb Garlic (preferably roasted)
½ teaspoon Cumin
1 teaspoon Korean Pepper Flakes (Gochugaru)
1 tablespoon Chopped Parsley (for garnish)
- Drain chickpeas from the can and peel the skin (see tip #1).
- Add chickpeas, Kimchi Juice, Kimchi pieces, Tahini sauce, lemon juice, lemon zest, ½ teaspoon of Korean Pepper flakes, Cumin, Olive Oil to a food processor.
- Blend all ingredients from step 2 in the processor. As the ingredients blend, add cold water a little bit at a time (¼ cup should be the most you would need). Add salt to taste. Give it a couple more pulses.
- Scoop the hummus to the bowl, sprinkle with the rest of Korean pepper flakes and parsley.
- Serve with chips and chopped-up kimchi. This recipe can be stored in the fridge for up to 1 week.
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