Kimchi Pickle Hummus
Kimchi pickle hummus combines the smooth texture and rich flavor of traditional hummus with the tangy, tart, and slightly briny flavor of kimchi dill pickles.
Ingredients
- 1 can chickpeas
- ¼ cup Cleveland Kitchen Kimchi Pickles
- ¼ cup tahini
- 2 tablespoon garlic olive oil
- 3 tablespoon kimchi pickle juice
- Salt to taste
- Pepper to taste
- Red pepper flakes for topping; optional
- Olive oil for topping
Instructions
- Drain and thoroughly rinse the chickpeas.
- Add the chickpeas, kimchi pickles, tahini, garlic, olive oil, and pickle juice to a food processor and blend until creamy - about 2 minutes.
- Scrape the sides of the food processor and blend again to ensure everything is well combined and smooth.
- If your hummus is too thick, add a bit of olive oil and blend again.
- Season with salt and pepper to taste and blend once more.
- Spoon the hummus into a bowl and top with a drizzle of more olive oil and red pepper flakes.
Notes
- Refrigerate leftovers for up to 5 days in an airtight container.
- Freeze the hummus for up to 4 months in an airtight, freezer-safe container.
- Defrost the hummus overnight in the fridge overnight.
- Always thoroughly rinse your chickpeas to remove all the salty, starchy liquid they're packed in.
- Be very sparing with the oil when adjusting your hummus consistency. Only use about ⅛ teaspoon of oil at a time. Remember, you can always add more, but you can never remove it.
Nutrition
Calories: 89kcalCarbohydrates: 2gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 139mgPotassium: 46mgFiber: 0.5gSugar: 0.1gVitamin A: 15IUVitamin C: 0.5mgCalcium: 15mgIron: 0.4mg
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