This recipe is a unique variation on the favorite party dip. By incorporating the kimchi two ways – sautéed and fresh – you get a deeper, richer flavor with a bright, tangy finish. You can also use this hummus as a crostini topping, or as a spread on pita bread for a fresh cucumber sandwich. If you toss some of the kimchi hummus with cold soba noodles, chopped vegetables and a drizzle of toasted sesame oil, you'll create a healthy yet creamy and satisfying meal.
Total 20 Min
Makes 3 cups
½ cup plus 1 Tbsp. extra-virgin olive oil
2 cups finely chopped napa cabbage kimchi, plus 1 Tbsp. kimchi juice
2 cups cooked chickpeas
¼ cup tahini
3 Tbsp. fresh lemon juice
Kosher salt and pepper
In a large skillet, heat 1 tablespoon of the oil. Add 1 cup of the kimchi and cook over moderately-high heat, stirring occasionally, until golden, about 5 minutes. Scrape the mixture into a food processor. Add the chickpeas, tahini, lemon juice, the remaining 1 cup kimchi, the kimchi juice, and ¼ cup of water. Pulse to combine. With the machine on, slowly drizzle in the remaining ½ cup oil until smooth. Season with salt and pepper.
The hummus can be refrigerated for 1 week.