This recipe is part of a collaborative book I will tell you more about very soon. I can’t remember what possessed me to whip it up, but clearly no regrets were had. If you love kimchi as much as I do, you can imagine how kickass its caramelized persona might be. Put that in smooth hummus form → find bliss.
I should mention I finally splurged on a Vitamix about a year ago. Hate to admit it, but damn if it doesn’t yield the smoothest hummus ever without even bothering peeling the chickpeas.
Keep in mind the resulting flavor will depend upon the type of kimchi you use. The more potent the kimchi, the better the hummus. Don’t despair if all you have is weaker kimchi: you can tweak the hummus by adding roasted garlic, salt, or lemon zest/juice as needed.
Yield: About 2 cups (470 g)
- 1 packed cup (210 g) vegan kimchi, really well drained (liquid reserved);
- 1 1/2 teaspoons toasted sesame oil;
- 1 1/2 cups (256 g) cooked chickpeas (peeled if desired for smoothest results);
- 1/4 cup (64 g) tahini paste;
- 1 tablespoon (15 ml) avocado oil or neutral-flavored oil, plus extra for drizzling top;
- Up to 1/2 cup (120 ml) vegan kimchi brine, as needed.
- Roasted garlic;
- Lemon juice and/or zest;
- Fresh chives.
- Preheat the oven to 425°F (220°C). Line a large baking sheet with a piece of parchment paper.
- Evenly place the kimchi on the prepared sheet. Drizzle it with oil. Bake for 15 minutes, or until caramelized. Baking time will vary depending on the oven and on the moisture left in the kimchi.
- In a blender (for most whipped, fluffiest results) or food processor, combine all of the ingredients except for the brine and the optional ingredients. You can reserve a couple of chickpeas and a little caramelized kimchi for decoration purposes, if desired.
- Blend and stop occasionally to scrape the sides of the machine with a rubber spatula. Add the brine, as needed, for smooth and not too dry but not too watery results.
- If your kimchi is a little weak, feel free to adjust the result by adding roasted garlic, salt or lemon juice and/or zest as needed. Top with a little drizzle of oil if desired, and minced chives. Store leftovers in an airtight container in the refrigerator for up to 2 days.