Take your regular hummus to the next level by adding Gochujang, a Korean fermented soy bean red chili paste. Naturally vegan, easy, and great for entertaining/snacking!
I hope everyone had a great time watching the Super Bowl and feasting, which is what I am mostly interested in. I should have ideally shared Gochujang Hummus recipe last week where #superbowlsnack was treading but I obviously didn’t. Opps, but hummus is a classic dip that can be enjoyed all year long. Also, when you have zillion things to do on a Sunday, it is totally appropriate to snack on Gochujang Hummus with “veggie” chips all day long in your pajama pants. This is what being adult means! Instead of adding more condiments/flour/grains to my collection and save $$$ on groceries, I have been little diligent when it comes to cooking. For example – I had a big bag of dried chickpeas for a long time but I impulsively buy canned chickpeas too, which is kind of dumb. So there has been some conscious effort to presoak chickpeas ahead of time & slow cook it in big batches. Chickpeas are super versatile – you can make chicken & chickpea soup, gochujang hummus, and salad (recipe to come soon) in the same week or freeze cooked chickpeas for later use.I had my first gochujang experience with butternut squash soup and I had some leftover, which was a perfect opportunity to make hummus. I had some friends over to watch the Super Bowl (it was more like playing in the background and I wanted to see Chris Martin perform, that’s all ) & we snacked on Gochujang Hummus non-stop. I was already doing that since the am, my friends later joined the Gochujang Hummus party & enjoyed it as well.
Even though I got some much needed aforementioned R & R, I am not ready for Monday. I could use some motivation + positive vibes from everyone for a tub of Gochujang Hummus. Deal.
- 2 cups cooked chickpeas, (1 can chickpeas, drained)
- ½ cup tahini
- 1 tablespoon gochujang paste (use more or less per taste but be careful, that stuff is spicy)
- ½ cup water
- In a food processor, add chickpeas, tahini, gochjang paste, and pulse.
- Start with ¼ cup water and puree until smooth.
- Add more water as needed to reach the desired consistency.
I enjoy hummus with crackers & raw veggies or you can also make hummus wrap for a quick lunch!
Did you watch Super Bowl? What did you eat?
Are you ready for Monday?