Serves 8
15 min
Korean Hummus
Recipe GLPR4fa4327f63b976
A vibrant fusion of Middle Eastern hummus and Korean flavors, this creamy condiment combines cooked chickpeas and blanched almonds with the distinctive heat and depth of gochujang. Perfect for dipping, spreading, or serving alongside vegetables and grains. The balsamic vinegar adds a subtle tangy sweetness that balances the spice.
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Ingredients
3 cans canned chickpeas, drained and rinsed
1 handful blanched almonds
1½ cloves garlic cloves
60 grams gochujang (Korean red chili paste)
1 teaspoon balsamic vinegar
olive oil, plus more as needed
Directions
Add the drained chickpeas, blanched almonds, and garlic cloves to a food processor.
Add the gochujang and balsamic vinegar to the processor.
Drizzle in a generous amount of olive oil—start with about 3 to 4 tablespoons and adjust as needed.
Process until smooth and creamy, stopping to scrape down the sides as necessary. If the mixture is too thick, add more olive oil one tablespoon at a time until you reach your desired consistency.
Taste and adjust seasonings, adding more gochujang if you prefer more heat or depth.
Transfer to a serving dish and drizzle with a little extra olive oil if desired. Serve with fresh vegetables, crackers, or bread.
