Gochujang Hummus
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.
[Tweet “Take your regular hummus to the next level by adding Gochujang! #vegan #meatlessmonday”]
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)
- 1/2 cup tahini
- 1 tablespoon gochujang paste (use more or less per taste but be careful, that stuff is spicy)
- 1/2 cup water
- In a food processor, add chickpeas, tahini, gochjang paste, and pulse.
- Start with 1/4 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?
I’m sharing this as part of Meatless Monday with thefitfoodiemama & Running on Happy!
Dixya Bhattarai
Written by
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