Kimchi Hummus

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.

Recipe

September 11, 2017
: 1 bowl
: 5 min
: 5 min
: easy

By:

Ingredients
  • 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
Directions
  • 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.

Related Posts

Artichoke & Sundried Tomato Dip

Artichoke & Sundried Tomato Dip

Artichokes are such lovely babies and I’ve realised I need to cook more with them. I use this wonderful food in my enchiladas before, which are a massive success in our household. I will also post a recipe later this week where I steam the […]

Glow Bars

Glow Bars

These homemade muesli bars are your best buddy for a snack! They are nut free but filled with fibre and goodies that will keep you full and satisfied. Recipe by Oh She Glows. Related



Leave a Reply

Your email address will not be published. Required fields are marked *