Kimchi hummus
A Korean fusion version of the Middle Eastern chickpea dip, blending ready-to-eat kimchi into a sesame-and-lemon base. Serve as a dip or spread; no cooking is needed.
Ingredients
4 servings
Everyday kitchen measurements
For 4 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Needed for this version; use the listed amount at the stated step.
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Essential
Needed for this version; use the listed amount at the stated step.
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Substitute available
If Plain tahini sesame paste is unavailable
- Use instead
- Unsweetened white sesame paste
- Substitute quantity
- 1 level tablespoonReference quantity: 15 g
If tahini is unavailable, use this unsweetened white sesame paste instead. Stir the jar first. Avoid sweet dessert fillings; add water only as directed because some pastes are thicker.
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Substitute available
If Fresh lemon juice is unavailable
- Use instead
- Fresh lime juice
- Substitute quantity
- 1 level tablespoonReference quantity: 15 ml
If lemon is unavailable, use this lime juice instead. Do not add both; the citrus aroma will differ.
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Essential
Needed for this version; use the listed amount at the stated step.
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Essential
Needed for this version; use the listed amount at the stated step.
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Optional
May be omitted without changing the other quantities.
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Optional
May be omitted without changing the other quantities.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Drain the cooked canned chickpeas into a sieve, rinse under running drinking water and drain well. Lightly drain the kimchi, measure about ¼ small paper cup (50 g), then chop to 1 cm. Peel and mince the optional half garlic clove. Use cooked ready-to-eat chickpeas, not raw soaked beans.
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Step 2
Put chickpeas, kimchi, 1 tablespoon tahini, 1 tablespoon lemon juice, 1 tablespoon oil, 2 tablespoons water and the optional garlic in a food processor. Close the lid and blend for 30–60 seconds. Stop and unplug before scraping the sides with a spatula; never put fingers or tools near moving blades.
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Step 3
Blend again until creamy and spreadable, stopping safely as needed. If too thick, add water 1 small teaspoon at a time, up to 1 extra tablespoon in total. It should hold a soft spoon trail, not pour like soup. Spoon into a clean bowl and serve immediately, with the optional 2 slices bread cut for dipping. Without a processor, mash chickpeas thoroughly with a fork and mix everything in; the dip will be coarser.
Finished dish
4 snack portions. Small paper cup 180 ml; level tablespoon 15 ml; small teaspoon 5 ml. Contains sesame; kimchi may contain fish, shellfish, soy or wheat, and bread may contain wheat. Check all labels, including for a vegetarian version. Refrigerate within 2 hours at 4°C or below, use clean utensils and eat within 3 days. Do not leave the dip out for prolonged serving.
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Enjoy every bite
How to enjoy it
Spread on toast or use bread to scoop it up. Drain the kimchi before measuring so its juice does not make the dip watery.
Serve it with
Old-fashioned Korean street toast
Buttery golden toast around a thin cabbage-and-egg patty, finished with a little sugar and ketchup. A simple sweet-and-savoury Korean street sandwich, without requiring ham or cheese.
Korean spicy cucumber salad (oi-muchim)
A crisp cucumber side dish with gochugaru, vinegar and sesame. Mix shortly before serving for the freshest texture.