Gochujang Hummus

Gochujang Hummus

Who knew that the fusion of Korean red chilli paste and creamy hummus would make for such a banging combo? It's spicy, creamy and full of so much flavour. Add to platters with vegetable sticks and crackers or use to top Buddha bowls and salads.

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Serves: 6

Ingredients:

Dip:

• 1 x 420g can chickpeas, drained and rinsed
• juice of 1/2 a lemon
• 2 tbsp tahini
• 1 clove garlic
• 1 – 2 tbsp gochujang paste
• 1 tsp sesame oil
• 2 tbsp soy milk
• pinch of salt and pepper

Garnish:

• sesame seeds
• red chilli, finely sliced
• fresh coriander

To Serve:

• crackers
• vegetable sticks

Preparations:

1. To a food processor, add all of the dip ingredients and process until smooth. Add a dash more soy milk if needed.


2. Transfer to a serving bowl and optionally garnish with sesame seeds, chilli and fresh coriander. Serve with crackers, toasted bread or veggie sticks, or use to top Buddha bowls.

Watch the video: https://www.youtube.com/embed/0sel-b2cZqk

Source URL: https://chloeevegan.com/recipe/gochujang-hummus/

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