Spicy and sour, yet rich and creamy, this recipe combines two popular dishes from wildly different cultures (Korea versus the Middle East) into one complimentary dish. In an effort to lighten this dip, I’ve cut down on the amount of chickpeas and added an equal amount of cooked cauliflower. Serve this hummus variation with raw veggies, tossed with salad greens or as a sandwich spread.

*Note, if you’re not keen on heat, cut down on the amount of gochugaru.


1 cup Canned Chickpeas, rinsed

1 cup Cauliflower florets, cooked

3 tablespoons Lemon Juice, fresh

¼ cup Kimchi

1 teaspoon Kimchi Juice

1 Garlic Clove

1 tablespoon Water

¼ cup Tahini Paste

2½ tablespoons Extra Virgin Olive Oil

1 teaspoon Gochugaru (ground Korean Red Chili Pepper)

½ teaspoon Salt

½ teaspoon Sesame Oil


1 | In a food processor, combine all of the ingredients and blend until the mixture is smooth and pale red (about 2 minutes).

2 | Scrape hummus into a bowl and serve.

*Makes about 1⅔ cups.

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