Easy does it! I prep some dip or hummus every week to go with our vegie sticks (e.g. carrots or celery) as a snack, but it’s also delicious on toasted bread, on a pita with falafel, in soups and much more. I had some leftover kimchi that is full of probiotic goodness, so why not add this to the hummus? Kimchi is a traditional Korean dish of pickled vegetables. I buy mine at Wholefoods, but you can make it yourself too.
- 1 can of chickpeas + half of the aquafaba (chickpea liquid)
- 1 cup of kimchi
- 2 tbsp tahini
- 1 green onion
- 1 tbsp paprika powder
- 1 tsp turmeric powder
- Step 1 Just mix everything together in your food processor – and that’s it!
- Step 2 Keep in an air tight container up to 5 days.