Here’s a fun Korean spin on a classic Mediterranean appetizer. A drizzle of toasted sesame oil enhances the nuttiness of tahini (sesame seed paste) in this quick make-ahead dip, and rice vinegar stands in for the usual lemon juice. Kimchi gets blended into the hummus, where it adds a hint of savory pickled essence. It’s also chopped and sprinkled on top for a burst of fermented pungency. Serve with sliced cucumbers, whole radishes, raw cauliflower florets, baby carrots, and rice crackers.
How to Make It
Drain unsalted chickpeas. Place drained chickpeas, kimchi, tahini (sesame seed paste), water, toasted sesame oil, rice vinegar, kosher salt, and choppedkimchi,garlic clove in a mini food processor; process until well blended (about 2 minutes)kimchi,
Spoon hummus into a bowl; top with 2 Tbsp. chopped kimchi and 1 1/2 Tbsp. sliced green onions
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CookL: CG
