The Middle East meets Korean cuisine with food fusion fireworks!

Kimchee, a spicy and tangy Korean fermented food, is the star of the show in this hummus twist. Rich in probiotics, fiber and protein, rounded out with a unique flavour, you’ll keep on dippin’ for more!

• Gluten free
• Dairy free
• Refined sugar free
• Nut free
• Vegan/vegetarian
• Cleanse program friendly

Ingredients:

• 1 can rinsed and drained chickpeas
• 3 cloves garlic, peeled
• 2 tbsp fresh lemon juice
• 2 tbsp tahini paste
• 1/2 cup kimchee, plus chopped kimchee for the top
• 1/4 cup olive oil
• 1/2 tsp sea salt

Directions:

• Place lemon juice and garlic in a high speed blender and pulse until garlic is in smaller pieces.
• Add tahini and kimchee and blend until combined.
• Add can of rinsed and drained chickpeas, olive oil and sea salt and blend until smooth. Add a touch more olive oil if needed.
• Place into an air tight storage container and cover with additional chopped kimchee (optional). Store in the fridge.

Enjoy with veggies, crackers, in wraps, on sandwiches, with falafels or in salad bowls.

Learn more on the benefits of adding fermented foods, like Kimchee, to your diet here.

Love hummus as much as we do? Try this Lemony beetroot hummus or this Roasted Garlic and Chilli Hummus to mix it up!

Try any of these hummus recipes on a loaded falafel pita along with this Baked Beetroot Falafel recipe.